May 21 2009
Sugar Beet Wine Recipe
Looking for a change in your wine palette? Just beet it!
Ingredients:
2 ½ lb Sugar Beets
¾ Grape Conc. Or ½ lb Raisins
1 gal Water
1 ¾ lb Sugar
¼ tsp Tannin
2 tsp Acid Blend
1 Campden, crush
1 pkg Wine yeast
Starting S.G. 1.095-1.100
Tip: The above ingredients can be purchased for a low low price at
Method:
- 1. Wash beets, skin the beets, and cut up into small pieces.
- 2. Place in nylon straining bag, tie top, and gently boil in 2 qts of the water until they are tender.
- 3. Pour hot liquor over sugar in primary fermentor, and mix thoroughly.
- 4. Put bag with pulp in fermentor, stir in remainder of water (cold) and all other ingredients EXCEPT yeast. Cover primary.
- 5. After 24 hrs., add yeast. Cover primary.
- 6. Stir daily. Check S.G. and press pulp lightly to help extraction.
- 7. When ferment reaches S.G. 1.040 (3-5 days) strain juice lightly from bag. Syphon wine off sediment into glass jug secondary. Attach airlock.
- 8. When ferment is complete (S.G. has dropped to 1.000-about 3 weeks) syphon off sediment into clean secondary. Reattach lock.
- 9. To aid clearing siphon again in 2 months and again if necessary before bottling
Tip: This wine may be more to your liking slightly sweetened. At bottling add ½ tsp stabilizer, then ¼ lb dissolved sugar per gallon.
