Beetroot Wine Recipe

Beetroot wine is of course made with cooked beetroots. Fermented with sugar and yeast for 14 days to mature into a wonderful wine with the aroma of beets.

Course wine

Cuisine Anglo-Indian, East-Indian

Keyword beetroot, beetroot wine, wine

Prep Time 30 minutes

Cook Time 1 hour

Fermenting time 14 days

Total Time 14 days 1 hour 30 minutes

Servings Bottles

Calories 561kcal

Ingredients

1 kg Beetroot
1 Kg Sugar
1 cup Orange juice
½ cup Lemon juice
1 ½ tsp Instant yeast
3 Liters Water

Spices

2 Cloves (lavang)
1 teaspoon nutmeg (jaiphal)
1 tbsp Ground dry ginger (soonth)

Instructions

Prepare beetroot

Peel, and grate the beetroot. Combine grated beetroot and water
Bring to a boil and cook until almost done. Then cool completely.
Pro tip - When pressed with the ginger the beetroot should be almost cooked but not mashed.

Prepare yeast

Mix yeast with half a cup of warm water (no more than 110F). Leave to rest until foamy.
Pro tip - make sure the water is warm, not hot, nor cold. Hot water will kill the yeast while cold water will not revive the yeast.

Prepare wine mixture

In a large jar combine cooled beetroot, orange and lemon juice, sugar, and yeast mixture. Add the spices and give it all a good mix.
Pro tip- you want the sugar to almost dissolve instantly rather than settle at the bottom of the jar.
Leave to mature in a cool dry place for 14 days. Stirring it once every week at least.
After 14 days strain the wine two to three times until you have a clear liquid without any traces of beet fiber. I like to strain first with a sieve to remove all the bulk of the solid ingredients. Then strain with a double muslin cloth this will get most of the fine particles. You may or may not need the third strain with a muslin cloth.
You can leave this to mature for 14 more days before you bottle and serve. I like to bottle and leave the bottles for 14 to 28 days before using. The longer it matures the smoother the wine becomes.

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