Brewed up some more beet wine last night. Made up my own recipe, from a blend of other recipes I found.
For one gallon:
2.5 pounds beets
1 gallon water
2 pounds sugar
1 teaspoon nutrient
1/2 pkg. Marcharet wine yeast
Wash and skin beets, and cut into small pieces. Place beets in a
nylon bag and boil in 2 quarts water for ~3 hours. When liquid cools, strain through mesh bag in fermenting bucket. Add sugar, yeast and nutrient. Put bag with pulp in fermenter and stir in remainder of COLD water.
I could add more nutrient (only added 1/4 tsp) and sugar today. Hell I could even add more beets, or raisins, or anything I want.
http://www.grapestomper.com/recbeet.html
5/14/11
I never added more nutrient or sugar, so I'm really not sure how this will turn out... I bottled it today. Tasted like most of my wines seem to taste - very alcoholic, not very delicious. Let it sit a year, then we'll talk.
