Beetroot Wines, Sherries, and/or Meads

Beetroot Wine

April 5, 2001
  • 5 lbs fresh beetroot
  • 2 lemons
  • 2 lbs finely granulated white sugar
  • 1 lb light brown sugar
  • 6-1/2 pts water
  • 1 tsp yeast nutrient
  • Montrachet Wine yeast

Scrub the beetroots well and slice thinly without peeling. Place slices in large pot and add zest of lemons and 1-1/2 qt water (this water is from the 6 1/2 pints, leaving 3 1/2 pints to be added later). Bring to boil covered, reduce heat and cook at low boil an additional 20 minutes. Remove from heat and remove beets (remove the peelings before eating) with a slotted spoon. To the pot, add the white sugar, juice from the lemons and yeast nutrient and stir until sugar is completely dissolved, then add remaining water. Allow to cool to 90 degrees, transfer to a secondary, add activated yeast in a starter solution and attach an airlock. Ferment three weeks and rack. Add brown sugar and stir gently but well to dissolve, then top up. Refit airlock and ferment to dryness (30-45 days). Rack, add a finely crushed and dissolved Campden tablet, top up, refit airlock and bulk age in a dark place for six months. Rack into dark bottles and store in dark place additional 12 to 18 months before tasting. [Author’s recipe]