Harvested some of our white beets yesterday (I think it's the ones Spencer gave us). Cut up ~ 3 pounds into small bits, boiled them for ~20 mins until soft and left overnight. (Too tired to do the full recipe today). Will make small 1 or 2 gallon batches with the beets so we can try different recipes.
Loosely following recipe for Medium Bodied Beet Wine: http://winemaking.jackkeller.net/recipe2.asp
2011: Not sure what ever happened to this one?
Wednesday, September 15, 2010
Grape Wine
Brewing 2 gallons of green grape mush. No added water. All grapes were dumpstered - one bag had been frozen for a while. Blended them up (food processor works better than juicer), pasteurized at ~140 for a while; added entire packet of champagne yeast (accidentally). Several hours later added yeast nutrient.
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