Beetroot Wine Recipe

Ingredients:

• 4 lb beetroot
• ½ lb sultanas or raisins
• Juice of 2 large lemons
• ½ pint strong tea 
• 1¾ lb to 2¼ lb sugar
• Wine yeast
• Nutrient
• Water

Method:

• Scrub the beetroots (but do not peel) and chop into small chunks
• Boil in 6 pints of water for about 15 minutes.
• Strain, discard the beets, and put the juice into a fermenting bin. Chop the sultanas or raisins and add to the bin along with half of the sugar.
• Allow to cool and then add the lemon juice, wine yeast, nutrient and tea.
• Cover and allow to ferment for a week, stirring daily.
• Strain and press and return to a clean fermenting bin.
• Boil the remaining sugar in 2 pints of water for 2 or 3 minutes and add to the bin.
• Cover again and leave for 3 or 4 days.
• Pour carefully into a gallon jar, leaving as much deposit behind as possible.
• Fill up the jar with cooled, boiled water to where the neck begins.
• Fit a fementation lock and leave until fermentation has finished.
• Rack, as necessary, and syphon into bottles.