Beetroot Wine
Prep time: 5 mins | Cooking time: 30-40 mins | Fermenting time: 2 days + 2-3 weeks | Yield approx 3 litres
Ingredients:
- 2-1/4 litres (approx 9 cups) water * see notes
- 1 kg beetroots
- 750 grams sugar (regular granulated will do)
- 7 grams active dried yeast
- 30 grams fresh ginger, peeled and sliced or chopped
- 1/2 of a big lemon or a small orange
- 3-4 cloves
Method:
1. Wash the beetroots well and slice them thinly. Boil them in the water along with the ginger, cloves and zest of the lemon or orange (* see notes) till the beetroots are tender and lose their colour (the colour will change from a deep red to almost peach).
2. While the liquid is still hot strain it into a large pan and add the sugar. Stir till the sugar has dissolved and let the liquid cool down a bit
3. When the liquid is lukewarm scoop out 2 tablespoons of it into a small bowl and add the yeast and give it a stir. Let the yeast froth up for about 10 mins. * see notes
4. Add the yeast mixture and the lemon/orange juice into the liquid, stir well and cover it with two layers of muslin cloth (bairas) and keep undisturbed in a warm place for 2 days to begin fermentation.
5. After two days transfer the liquid into a clean, dry and sterile ceramic jar (bharani/buyaon) or a glass jar with a wide mouth and cover securely with the same muslin cloth topped with a lid. Keep in a warm place for at least 2-3 weeks. The longer you keep it the better it will taste. I recommend a period of 3-4 weeks but 2 weeks is fine.
6. Siphon off and bottle it. Store and enjoy!
Notes:
1. I used the standard cup measure where 1 cup = 240ml. You need to use potable (drinking) water – filter water is ok or you can boil and cool tap water. Mineral water may not be ideal – this is what I have read.
2. Zest is the outer most skin of citrus fruits. Use a microplane zester or peel the skin very thinly but avoid peeling the white portion of the fruit as it is very bitter.
3. If the yeast does not froth up even after 12-15 mins, discard it. It could be old or of poor quality. Buy good quality, freshly packed yeast.
4. If you don’t have a siphon (tube which is used to transfer liquid from a container to another one using a suction method) strain the wine carefully using a muslin cloth or a tea strainer and a funnel into a clean, dry, sterile wine bottle. Make sure that you don’t shake the jar too much while straining or the thick, muddy sediment that has settled at the bottom of the jar will get disturbed and ruin the wine.
Wooooow it's incredible
@ Linda: Thank you Melinda 🙂
Going to try. Looks great
Hi Shireen, I have been trying your recipes for a while now and each one turns out really good. Thanks so much for having all your delicious recipes available. I desperately want to try the wines out but don’t know where to find these ceramic jars. Would you be able to guide? Thanks again Shireen
Hi Shireen, I have been trying your recipes for a while now and each one turns out really good. Thanks so much for having all your delicious recipes available. I desperately want to try the wines out but don’t know where to find these ceramic jars. Would you be able to guide? Thanks again Shireen
Hi Sabina,
Many apologies for the delay in responding to your query. Where do you live? I can recommend places accordingly…
Hi Sabina, Thanks so much! Where do you live? I can recommend places to buy the ceramic jars depending on your location
I think I added very less yeast while making. Can I add little yeast again the next day.
I guess you can try if it helps, I am not sure as I have not added the next day
Hi Shireen, I have been searching for good wine recipes for a while now and am glad I found yours. I have few queries.
1. Can I halve this recipe? Hope it doesn’t change the taste?
2. Would it be fine, if I use instant yeast instead of active dry? If yes, should I adjust the quantity?
3. I don’t have ceramic jars. Does making it in glass jars affect the fermentation process and the taste? ( You have mentioned glass jars, but generally wine works better in earthenware or porcelain containers, so wanted to confirm)
Thanks, Diana
Hi Diana,
Yes, you can halve the recipe, I don’t think it will change the taste in any way
Yes, you can use instant yeast instead of active dry. Use a little lesser as instant yeast is more potent than the active dry
You can use glass jars as I have done that in the past and it didn’t affect the process significantly
Hi Shireen,
I got a doubt here “Keeping in a pan for two days for fermentation”What kind of pan is used?and is it ok If I pour it to glass jar itself for the two days fermentation and then stir it and keep for 14 days in same glass jar?
For the first time I am gonna try a wine recipe so your help will be much appreciated.
thanks
Hi Rose,
During the 2 day fermentation I had kept the wine in a steel vessel. This is the pan used to pour the liquid that was freshly boiled. Since it is hot, I didn’t pour it directly into a glass jar. I have never tried it any other way so I guess it is okay to pour it directly into the glass or ceramic jar itself. Hope you enjoy making the wine! Do let me know how it turns out 🙂
Hi Shireen
You hv mentioned to add lemon zest but again it’s nent in the process to add the juice, vanu please explain as I am going to try the beetroot wine but did not understand the above so will wait for ur reply
Hi Liky,
Yes, you need to add the zest while boiling the beetroots (step#1) and later add the juice as well (step#4). Hope this clarifies
Hi Shireen, Re point 5 is it important to transfer contents since we are not straining or anything? I have just one jar so asking.
Hi Susanna,
You can retain it in the same jar and siphon it off later
Hi, please let me know the shelf life of the wine? can it refrigerated?
Hi Veena,
If your wine has been prepared hygienically it will last for many years in a cool, dark place of your kitchen or cellar. There is no need for refrigeration to extend the shelf life, unless you prefer to drink chilled wine.
Hi Shireen. Love your recipes!! I tried the beetroot wine. Was very happy with the taste but a little disappointed that it is not as clear as the Pineapple Peel Wine. Do I need to add an egg white for fining?
Thanks a lot Ann! For how long did you kept the beetroot wine?
What is the amount of yeast required for fermenting 1kg of beets+sugar you used?
I have mentioned it as 7 grams of active dried yeast
7 grams active dried yeast : is this the same type used for baking bread ? Thank you
Yes, you can use wine yeast if you are able to source it but the regular bread baking variety will work as well