4 easy recipes for making beetroot wine at home
Fresh beet wine is a very unusual alcoholic beverage. And the point here is not even that few people know that a delicious dessert drink can be made from this vegetable, but in its amazing violet-ruby color, rich aroma. Ginger and citrus help enrich the taste of wine even more. In order for the wine to be obtained and stored for a long time, it is very important to observe the proportions.
Cooking technology
The technology of making beet wine is somewhat different from that used for grape or fruit alcoholic beverages.
Consider the following nuances:
- only a red root crop is suitable, you cannot take another;
- in no case should the peel be removed from the vegetable, otherwise there will be no fermentation;
- beets are washed well and rotten areas are removed;
- you can add citrus, prunes and ginger, with other berries, seasonings, you should be careful;
- so that the "flight" after wine is normal, it contains a maximum of alcohol, it is better to take homemade sourdough from apple, raisins or grapes;
- sterilization of all containers and instruments used is mandatory;
- you can not take copper, iron or aluminum bowls, as they can oxidize from contact with sour vegetables;
- the most acceptable will be wooden, enameled (only without chips) and glass bottles and storage containers.
Beetroot wine is not only a delicious drink that can be made for a penny. It is still a real storehouse of natural vitamins and microelements. It will relieve any digestive problems, help you lose weight and improve the work of the heart muscle.
How to make beetroot wine at home
Use one of the proven recipes.
Simple recipe
This recipe is quite simple, and a beginner winemaker can repeat it. But at the same time, the taste is wonderful, beet wine perfectly replaces the usual grape wine. You will need to take:
- 2 kilograms of beet;
- 4 liters of clean water;
- 1.5 kilograms of sugar;
- 150 grams of light raisins;
- prunes (if any).
First you need to thoroughly rinse the beets, do not remove the skin. Cut into small wedges of about 1-2 centimeters. Then put the pieces in a saucepan and start to bring to 100 degrees. As soon as it boils, then immediately reduce the heat to minimum, cook until the beets are completely softened. Then cool, immediately filter with gauze folded in half or three. Leave only the juice, and the pulp itself can already be thrown away.
Add 500 grams of sugar, raisins and prunes to the purple drink, stir until the sugar is completely dissolved.Leave for three days in a dry and warm room to start fermentation.
As soon as foam appears, immediately pour into the fermentation bottle. You need to put either a water seal or an ordinary rubber glove. In this case, you need to fill the container only by a third and not more - various processes will take place, therefore there is a high probability of pouring the wort.
After four days, add a third of the sugar again, leave for four days again, after this time repeat the ritual.
You can understand that fermentation is over by the acquisition of a lighter tone by the drink, lowering the sediment, and also the absence of carbon dioxide release. Then pour the wine into cans, put it in a cool room for two months (no more than 16 degrees).
Option with ginger
Ginger adds a spicy touch to the beetroot alcoholic beverage. The following ingredients are taken:
- 2 kilos of beets;
- 2 large lemons;
- 1 tablespoon wine yeast;
- 1 kilogram of sugar;
- 4 liters of boiled water;
- 50 grams of ginger root.
The beet is cut into small pieces, poured with boiling water, and ginger is added. Leave alone for four to five days.
As soon as a large light foam appears, the composition must be filtered through cheesecloth.
Half of the sugar, lemon juice is added to the remaining pure juice. Leave for four days at a temperature of at least 18 degrees, and better above. Wine ferments in the bottle. Be sure to release carbon dioxide and put on the pipe. After three days, it is drained from the sediment, poured into jars and left to ferment for up to three months in the basement.
With citrus
There shouldn't be any special difficulties. The recipe is similar to the previous one. Citruses are added immediately to the cooked beets. They roam together. This makes the taste brighter.
Beetroot wine "Economy"
Take:
- 3 kg of beets;
- 4 liters of water;
- 200 g of raisins;
- 2 kg of sugar;
- 200 g prunes (optional);
- 30 g yeast.
Tinder beets, boil for 2 hours. Add sugar, prunes and raisins, leave to ferment immediately in a container for up to 15 days.
Poured from the sediment, poured into jars and left to ferment in a dark and cool room for another 3 months.
Further storage of the finished product
Usually beet wine has a strength of up to 12 degrees. It can be stored for up to two years in a dark and cool room (from 5 to 15 degrees). It is imperative that the jar is completely sealed.
