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Beet Recipe back to top of page Sugar Beet Wine (5 Gallons) 12 1/2 Lbs. Sugar Beets 3 3/4 Pts. Grape Concentrate or 2? Raisins 5 Gal. Water 8 3/4 Lbs. Sugar 10 Tsp. Acid Blend 1 1/4 Tsp. Tannin 5 Campden, crushed 1 Pkg. Wine Yeast METHOD: 1. Wash beets, skin the beets, and cut up into small pieces. 2. Place in nylon straining bag, tie top, and gently boil in 10 qts. of the water until they are tender. 3. Pour hot liquour over sugar in primary fermentor, and mix thoroughly. 4. Put bag with pulp in fermentor, stir in remainder of water (cold) and all other ingredients EXCEPT yeast. Cover primary. 5. After 24 hours, add yeast. Cover primary. 6. Stir daily, check S.G. and press pulp lightly to help extraction. 7. When ferment reaches S.G. 1.040 (3-5 days) strain juice lightly from bag. Siphon wine off sediment into 6.5 gallon glass carboy secondary. Attach airlock. 8. When ferment is complete (S.G. has dropped to 1.000 - about 3 weeks) siphon off sediment into clean 5.0 gallon glass carboy secondary. Reattach airlock. 9. To aid clearing siphon again in 2 months and again if necessary before bottling. Beet Qoute: back to top of page
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