BEETROOT WINE

Just 4 u

Ingredients:
3 lb. beetroot Yeast and nutrient
3 lb. granulated sugar Juice of 1 lemon
6 doves Small piece of ginger
1 gallon water

Method:
Wash the beetroot well, but do not peel; cut them up and boil them in some of the
water until tender but not mushy. Strain on to the sugar, lemon juice, spices, and the rest
of the water, and stir until the sugar is dissolved.
When the liquor is cool stir in the yeast, then cover closely, and leave in a warm place, giving it a stir each day. After three days strain the liquor through muslin into an opaque fermenting jar or bottle, and fit air lock.
When it clears siphon it into dark bottles. (Test it by lifting some out in a glass tube:
insert the glass tube in the wine, but not as far as the yeast sediment, press the tip of your
forefinger over the top end and you will be able to lift out a "column" of wine clearly
showing its condition at various depths). It is important that opaque jars or dark bottles
should be used, otherwise on exposure to the light beetroot wine will lose the glorious
colour which is its principal feature and turn an unattractive brown. If you have only clear
glass vessels, wrap them in brown paper, invert sugar bags over them, or keep them in a
dark cupboard.