Rob Lawrence.
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Hi im Rob ,interested in beetroot wine.
Hello from South Africa
- Thread starter Rob Lawrence.
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Rob Lawrence.
New Member
- Joined
- Jan 12, 2019
- Messages
- 4
- Reaction score
- 0
Can anyone tell me how to go about beetroot wine making.
Hi!
Welcome to the forum.
Welcome to the forum.
Welcome to the forum. 
This was originally posted by member FatDad with pictures but they no longer show so i have edited the original thread.
Recipe & Ingredients
2 Kg Beetroot
5 Litres of Spring/Mineral Water
1.5 Kg sugar
1 tsp citric acid
1 tsp pectolase
Wine yeast
Yeast Nutrient- 1.5 tsp
Tannin- 1 cup of STRONG black tea (three bags)
1) Peel and slice beetroots (wearing some latex gloves here made clean up a lot easier)
2) Place into a pan and add 2.5 litres of the water and bring to boil.
3) Boil until the beetroot is cooked - tender but not mushy
4) Allow to cool
5) While beetroot and it's water is cooling in the pan, add three teabags into a mug and add boiling water to make a strong cup of tea. Set to one side to cool (leave the bags in the mug as it cools).
6) When the beetroot is cooled add the liquid from the pan into a demijohn using a sieve and funnel (you do not add the beetroot to the demijohn, just the juice)
7) In a sanitised jam jar quarter filled with tepid water add the yeast, yeast nutrient and 2 teaspoons of sugar. Put the lid on the jar and shake it to mix the yeast. Leave to one side for 15 minutes in a warm spot.
8) Add the sugar to the demi john and shake really well until the sugar is completely dissolved into the beetroot juice.
9) Add the cold tea, citric acid and pectolase to the demijohn and fill with water to the three quarter mark. I’ve heard this stuff really can bubble up so I will top up the water once I am confident any bubbling up has ceased.
10) Check Original Gravity. (When checked mine it was off the scale so I'm calling it 1120 - potential final alcohol content of 14.5 - 15%+ - although all the water is not yet in of course)
11) Add the yeast solution from the jam jar into the demijohn.
12) Once all the ingredients are in the demijohn give it a final quick shake then add a bung and an airlock.
I’m expecting to rack it a few times once the bubbles stop in the airlock to clear the wine before bottling.
I have heard that too much light can make this wine turn a nasty brown colour so I am going to be fermenting it inside a cupboard ( or you could wrap the demijohn in cardboard to keep out the light). I plan to bottle wine in green wine bottles once it is done clearing just in case.
.
This was originally posted by member FatDad with pictures but they no longer show so i have edited the original thread.
Recipe & Ingredients
2 Kg Beetroot
5 Litres of Spring/Mineral Water
1.5 Kg sugar
1 tsp citric acid
1 tsp pectolase
Wine yeast
Yeast Nutrient- 1.5 tsp
Tannin- 1 cup of STRONG black tea (three bags)
1) Peel and slice beetroots (wearing some latex gloves here made clean up a lot easier)
2) Place into a pan and add 2.5 litres of the water and bring to boil.
3) Boil until the beetroot is cooked - tender but not mushy
4) Allow to cool
5) While beetroot and it's water is cooling in the pan, add three teabags into a mug and add boiling water to make a strong cup of tea. Set to one side to cool (leave the bags in the mug as it cools).
6) When the beetroot is cooled add the liquid from the pan into a demijohn using a sieve and funnel (you do not add the beetroot to the demijohn, just the juice)
7) In a sanitised jam jar quarter filled with tepid water add the yeast, yeast nutrient and 2 teaspoons of sugar. Put the lid on the jar and shake it to mix the yeast. Leave to one side for 15 minutes in a warm spot.
8) Add the sugar to the demi john and shake really well until the sugar is completely dissolved into the beetroot juice.
9) Add the cold tea, citric acid and pectolase to the demijohn and fill with water to the three quarter mark. I’ve heard this stuff really can bubble up so I will top up the water once I am confident any bubbling up has ceased.
10) Check Original Gravity. (When checked mine it was off the scale so I'm calling it 1120 - potential final alcohol content of 14.5 - 15%+ - although all the water is not yet in of course)
11) Add the yeast solution from the jam jar into the demijohn.
12) Once all the ingredients are in the demijohn give it a final quick shake then add a bung and an airlock.
I’m expecting to rack it a few times once the bubbles stop in the airlock to clear the wine before bottling.
I have heard that too much light can make this wine turn a nasty brown colour so I am going to be fermenting it inside a cupboard ( or you could wrap the demijohn in cardboard to keep out the light). I plan to bottle wine in green wine bottles once it is done clearing just in case.
.
Dutto
Landlord.
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