Beet wine is a resourceful and surprisingly delightful recipe that transforms humble beet juice into a vibrant, homemade beverage. Made by combining beet liquid with sugar, lemon, and yeast, it undergoes a natural fermentation process that results in a mildly sweet, earthy wine with rich color and character. This vintage method showcases the traditional approach of turning surplus garden produce into unique drinks. It's a creative and sustainable way to enjoy beets beyond the plate, offering a one-of-a-kind flavor profile that’s perfect for adventurous home fermenters and lovers of old-fashioned recipes.
Ingredients
- 5 ⅓ quarts beet liquid
- 5 lbs sugar
- 2 ¼ tsp active dry yeast
- 1 lemon (sliced or juiced)
Instructions
Step 1: Make Beet Liquid
- Use leftover beet cooking liquid, or boil beets and strain to yield 5 1/3 quarts.
Step 2: Mix Base
- In a sanitized container, combine beet liquid and sugar.
- Stir until sugar dissolves.
Step 3: Start Fermentation
- Add lemon and yeast to the mixture.
- Cover loosely and let sit in a warm, dark place.
Step 4: Ferment
- Let the wine ferment for approximately 4 weeks.
- Strain and bottle. Let mature if desired.
Tips
- Use sanitized jars, buckets, or glass jugs to prevent spoilage.
- Add a small amount of raisins for deeper body and complexity.
- Use wine yeast instead of bread yeast for a smoother finished wine.
- Strain beet liquid carefully to avoid sediment in the final bottle.
- Add a sliced lemon peel (without pith) for more citrus fragrance.
- Store in a cool dark place during fermentation.
- After 4 weeks, rack (strain) into bottles to remove sediment.
- Age for an additional 1 to 3 months for improved flavor.
- Use a fermentation lock if available to avoid pressure buildup.
Nutrition
Calories: 125kcalCarbohydrates: 10gSodium: 15mgPotassium: 90mgSugar: 8gVitamin C: 1mgCalcium: 8mgIron: 0.3mg
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