Fresh beet wine is a very unusual alcoholic drink. And the point here is not even that few people know that you can make a delicious dessert drink from this vegetable, but because of its amazing violet-ruby color and rich aroma. Ginger and citrus help further enrich the taste of the wine. In order for the wine to be produced and stored for a long time, it is very important to maintain the proportions.
Cooking technology
The technology for preparing beet 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 vegetable is suitable, you cannot take anything else;
- Under no circumstances should you remove the skin from a vegetable, otherwise there will be no fermentation;
- the beets are washed well and rotten areas are removed;
- you can add citruses, prunes and ginger, but with other berries and seasonings you should be careful;
- In order for the “flight” after the wine to be normal, it contains a maximum of alcohol, it is better to take homemade sourdough from apples, raisins or grapes;
- Sterilization of all containers and instruments used is mandatory;
- Do not take copper, iron or aluminum bowls, as they can oxidize from contact with sour vegetables;
- The most acceptable would be wooden, enamel (only without chips) and glass bottles and storage containers.
Beetroot wine is not only a tasty drink that can be prepared for pennies. It is also a real storehouse of natural vitamins and microelements. It will relieve any digestive problems, help you lose weight and improve the functioning of your heart muscle.
How to make beet wine at home
Use one of the proven recipes.
Simple recipe
This recipe is quite simple, and can be repeated by a novice winemaker. 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 beet;
- 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, without removing the skin. Cut into small slices of about 1-2 centimeters.Then put the pieces in a saucepan and start heating to 100 degrees. As soon as they boil, immediately reduce the heat to minimum and cook until the beets are completely softened. Then cool and immediately filter using gauze folded in half or three. Leave only the juice, and the pulp itself can 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 begin fermentation.
As soon as the foam appears, immediately pour it into a fermentation bottle. You need to use either a water seal or a regular rubber glove. In this case, you need to fill the container only a third and no more - various processes will occur, so there is a high probability of wort pouring out.
After four days, add a third of the sugar again, leave for four days again, after this time repeat the ritual.
You can tell that fermentation has ended by the drink becoming lighter in color, the sediment dropping, and the absence of carbon dioxide being released. Then pour the wine into jars and put them in a cool room for two months (no more than 16 degrees).
Option with ginger
Ginger will add a touch of piquancy to the beetroot alcoholic drink. The following ingredients are taken:
- 2 kilos of beets;
- 2 large lemons;
- 1 tablespoon wine yeast;
- 1 kilogram of sugar;
- 4 liters of boiled water;
- 50 grams of ginger root.
The beet is cut into small pieces, poured with boiling water, and 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.
Add half the sugar and lemon juice 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 down the tube. After three days, the sediment is drained off, poured into jars and left to ferment for up to three months in the basement.
With citruses
There shouldn't be any particular difficulties. The recipe is similar to the previous one. Citrus fruits are added immediately to the boiled beets. They wander together. This allows you to make the taste brighter.
Beet wine "Economy"
Take:
- 3 kg beets;
- 4 liters of water;
- 200 g raisins;
- 2 kg sugar;
- 200 g prunes (optional);
- 30 g yeast.
The beets are rubbed and boiled for 2 hours. Add sugar, prunes and raisins, leave to ferment immediately in a container for up to 15 days.
The sediment is drained, poured into jars and left to ferment in a dark and cool room for another 3 months.
Further storage of the finished product
Typically, beet wine has a strength of up to 12 degrees. It can be stored for up to two years in a dark and cool place (from 5 to 15 degrees). It is imperative that the jar is completely sealed.
