Beetroot wine: 4 simple step-by-step recipes at home

Wine from fresh beets is a very unusual alcoholic drink. And the point here is not even that few people know that a delicious dessert drink can be made from this vegetable, but in its amazing purple-ruby color, rich aroma. Ginger and citrus help to enrich the taste of wine even more. In order for the wine to turn out, to be stored for a long time, it is very important to observe the proportions.

Cooking technology

The technology for making beetroot wine is somewhat different from that used for grape or fruit alcoholic drinks.

The following nuances should be taken into account:

• only a red root is suitable, you can’t take another;
• It is impossible to remove the skin from a vegetable in any case, otherwise there will be no fermentation;
• beets are washed well and rotted areas are removed;
• you can add citrus, prunes and ginger, with other berries, seasonings should be careful;
• so that the "flight" after the wine was normal, it contained a maximum of alcohol, it is better to take homemade sourdough from an apple, raisins or grapes;
• sterilization of all used containers and tools is mandatory;
• do not take copper, iron or aluminum bowls, as they can oxidize from contact with a sour vegetable;
• wooden, enameled (only without chips) and glass bottles and storage containers will be most acceptable.

Beetroot wine is not only a delicious drink that can be prepared for a penny. It is also a real storehouse of natural vitamins and microelements. It will relieve any digestive problems, help you lose weight and improve your heart muscle.

How to make beetroot wine at home

Use one of the proven recipes.

Easy recipe

This recipe is quite simple, even a beginner winemaker can repeat it. But at the same time, the taste is excellent, beet wine perfectly replaces the usual grape wine. You will need to take:

• 2 kilograms of beetroot;
• 4 liters of clean water;
• 1.5 kilograms of sugar;
• 150 grams of light raisins;
• prunes (if available).

First, you need to thoroughly rinse the beets, do not remove the skin. Cut into small pieces about 1-2 centimeters. Then put the pieces in a saucepan and start to bring to 100 degrees. As soon as they boil, then immediately reduce the heat to a minimum, cook until the beets are completely softened.Then cool, immediately filter with gauze folded in half or three times. Leave only the juice, and the pulp itself can already be thrown away.

Add 500 grams of sugar, raisins and prunes to the purple drink, stir until the sugar is completely dissolved. Leave for three days in a dry and warm room to start fermentation.

As soon as the foam appears, then immediately pour into the fermentation bottle. You need to put either a water seal or an ordinary rubber glove. In this case, you need to fill the container only by a third and no more - various processes will occur, so there is a high probability of pouring the wort.

After four days, add a third of sugar again, leave for four days again, after this time repeat the ritual.

You can understand that the fermentation is over by acquiring a lighter tone, lowering the sediment, and also by the absence of carbon dioxide release. Then pour the wine into jars, put in a cool room for two months (no more than 16 degrees).

Ginger variant

Ginger will add a touch of spice to beetroot alcoholic drink. The following ingredients are taken:

• 2 kilo beets;
• 2 large lemons;
• 1 tablespoon wine yeast;
• 1 kilogram of sugar;
• 4 liters of boiled water;
• 50 grams of ginger root.

The beetroot is cut into small pieces, poured with boiling water, ginger is added. Leave alone for four to five days.

As soon as a large light foam appears, the composition must be filtered through cheesecloth.

Half of the sugar, lemon juice is added to the remaining pure juice. Leave for four days at a temperature not lower than 18 degrees, and preferably higher. The wine ferments in the bottle. Be sure to release carbon dioxide and put the tube.After three days, it is drained from the sediment, poured into jars and left to ferment for up to three months in the basement.

With citruses

No special difficulties should arise. The recipe is similar to the previous one. Citruses are added immediately to the boiled beets. They roam together. This allows you to make the taste brighter.

Economy beetroot wine

Take:

• 3 kg beets;
• 4 liters of water;
• 200g raisins;
• 2 kg of sugar;
• 200g prunes (optional);
• 30g yeast.

Beets are rubbed, boiled for 2 hours. Sugar, prunes and raisins are added, left to ferment immediately in a container for up to 15 days.

Drained from the sediment, poured into jars and left to ferment in a dark and cool room for another 3 months.

Further storage of the finished product

Usually beetroot wine has a strength of up to 12 degrees. You can store it for up to two years in a dark and cool room (from 5 to 15 degrees). Make sure the jar is completely sealed.

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