I made GRAPE WINE few years ago. A sunset colored sweet dessert wine with just 3 ingredients. May be the ease of making or the no fuss deal of the recipe it excited many people to try it.Since then and still is much sort after on my blog. I even got a genuine enquiry for a large marriage order asking for cases and the price quote. I was literally thrilled but had to heavy heartedly decline the order due to constraints of shipping to another country. I must say the success of wine making without any kit definitely gave me the ecstasy and courage to try new types during the following Holiday Seasons.
I have been making beet wine since last two years and guess what this recipe is even simpler. The fun part is till date no one has identified the main ingredient used even our friends who happen to make wine in the very traditional Indian way very close to the Biblical era style. (With the ceramic jar , resting the mix for first 21 days then religiously stirring it everyday at same time for the next 21 days etc. ..)
Recipe adapted from Swapna’s Cuisine
Ingredients: (yields around 2 liters)
Beetroot- 2 medium sized (2 cups) (I have used Californian beets here)
Sugar -2 cups
Water -8 cups
Yeast – 1/2 tsp (Active dry baking yeast) (Use 1/4 tsp more if you need)
(Use wine making yeast if u get it, in the proportion said on the pack)
Lime juice – juice of 1 lime
PLEASE read the instructions and pointers given at the end of the page for getting 100% success in wine making.
I need to emphasize here that PLEASE drink responsibly and use your discretion as this wine is strong.
I make wine in very small quantity and just for my family and friends visiting us at this time of the year. I love serving it with rich IRISH FRUIT CAKE / KERALA PLUM CAKE (Instant cake no longtime fruit soaking involved. )
Proportion is 2:2:8 (all the ingredients are measured with the same cup) That is 2 part beet 2 part sugar and 8 part water.
1. Select good,firm beetroot without too many bruises.Peel it and give a very quick rinse under running water to remove trace of sand or dirt stuck.Don’t wash too much or soak in water etc as the color runs out.
2. Chop beet into fine julienne strips (Grate or run in food processor).
3. Boil the beet and 8 glasses of water together.Let it come to a rolling boil then reduce heat and simmer for 15-20 minutes.You will find that the beet is losing its color and becomes pale red. Remove from stove top and allow it to cool completely.
4. Sieve the beetroot water using a strainer or clean (new, washed and dried) cheese cloth into another sterilized pot. Discard the grated beetroot.
5.In the meantime take a small bowl put the yeast and dissolve it with 1/3 cup water (boiled and cooled to lukewarm (around 60-70°F / 15-20°C) (ie;slightly warm when you touch) High water temp will kill yeast.
6. When the beetroot water is entirely cool add the yeast mixture, sugar and lime juice. Stir until sugar is dissolved. Sieve once again if there is any scum or dirt from sugar floating.
(I have used a 1.75 ltr bottle (seen above) and a small glass bottle for the remaining.)
7. Pour into glass bottle, fill to only below the neck of the bottle so the fermenting gases have enough space and for frothing. (This wine has very less frothing.)
8. Put the lid close it to 90% so if there is extreme gases formed it can escape without bursting when u open.
9. Leave it in cool dark place (check very important info below) for 14 days undisturbed (do not touch, shake or open). Label the date on the bottle. Even though there is not much frothing the beetroot wine will still have slight fizzing sound from the bottle and tiny bubbles rise from the bottom (it is a good sign that the wine is fermenting well)
On the 15th day inspect wine carefully, smell it by inhaling-it should have a fruity fragrance , sample taste it by rolling the wine on ur tongue- it should have fruity sweet taste with slight tingling on your tongue.(check very imp info below). If u think the wine has not fermented enough keep it back in the same place for 3-4 more days and sample check again.
Now your beetroot wine is ready to be served. Keep the bottle tightly closed to keep the sparkling and fizz intact.
This is a sweet wine.
You may serve it along with dinner or along with dessert .
- The yeast should be fresh and when mixed it should dissolve quickly into the lukewarm water but if it sinks to the bottom even after mixing then the yeast should not be used. Do not overlook this as the entire wine depends on yeast.
- I have used only 1/2 tsp yeast as I find that it ferments other batters too much if used more.You may increase the amount by another 1/4 tsp if required.
- Most of all pray and bless it to come out well. a.k.a good mood works fine :))
Enjoy the moment of happiness while you serve the homemade wine. Remember to reserve some compliments for me too 🙂 ..and write back to me. Whichever part of the globe u live in do try this at least once and I bet u will never go back to the store bought ones.
Hope you will like it.