beetroot wine

[mugins]

this is a nice wine but with a kick so caution on the amount you drink or you may full over
4 lbs / 1,800 grams beetroot
3 lbs / 1,350 grams sugar
8 pints / 1 gallon water
1 lemon
Wine yeast

Method:
Wash the beet thoroughly and cut them into slices and cook in the water until tender. Strain the beetroot on to the sugar and stir vigorously until all the sugar is dissolved. When cool add the yeast. Cover bucket and leave for five days stirring regularly.

Put liquid into a demijohn, fit airlock and leave to ferment. When fermentation has ceased rack the wine into a clean jar and place in a cooler environment and leave for a further few months if necessary. When the wine is clear and stable, siphon into bottles
leave to stand a week or two the more you leave it the better the taste

i also used the beetroot to make chutney after cooking it another saving on home grown produce