Just 4 u
Ingredients:
4 ½ lb. sugar beet 1 oz. bruised ginger
9 pints water Yeast
2 lb. 2 oz. sugar Yeast nutrient
Method:
This is a recipe devised two or three years ago by Cdr. I. Mudie, of Chilbolton,
and it made a sturdy dry wine of 15.4% alcohol by volume.
Wash or scrub the beet, slice them and boil with the ginger in 7 pints of the water
for 1 ½ hours. Then strain on to the remaining 1 ½ pints of cold water. If you wish you
can press the beet (as I did) thus obtaining an extra half-pint of liquor. To this add 2 lb. 2
oz. of sugar and boil in for three-quarters of an hour. Allow to cool until tepid, then pour
into fermenting jars, add yeast and nutrient, and fit fermentation traps. Leave for three
months, then siphon into fresh jars or bottles. A warming wine for winter nights !
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