Beetroot Wine

Ingredients
  1. Beetroot                                                       1 kg
  2. Sugar                                                           800 gms
  3. Dry yeast                                                     25-30 gms
  4. Lemon                                                         3 nos.
  5. Clove(lavang)                                              5-6 nos.
  6. Water as required
Method
  • Remove the skin of beatroot and clean them properly.
  • Cut them into small pieces and boil it. Let it boil on low flame.
  • Once the beatroots become tender and soft, switch off the gas and let it come to room temperature.
  • Squeeze the beetroots completely and collect the juice in a vessel. add water as required to the juice. u can also add the water in which the beetroots were boiled.
  • Then add sugar to it and mix it.
  • Mix dry yeast in lukewarm water and keep it aside for 15 mins.
  • Add the yeast mixture to the beetroot juice, add lemon juice and cloves to it.
  • Mix it properly and transfer it to an air tight jar/bottle/bharni and keep in a dark place for 21 days.
  • After 21 days, mix it once again and strain it through a muslin cloth and pour the wine in a dark bottle.
Note :
  • Beatroot can be grated, so that its boiled fast.
  • Boiled beetroots can be blended first in a mixer jar to get the juice.
  • Remember to keep the wine in dark place. It should not be exposed to light.
  • Try to get soft beetroots.

Comments

  1. VGoelThursday, December 08, 2011

    Hi Rashmi,

    How much wine will this make?

    Thanks,
    Vinit

    ReplyDelete
  2. Rashmi's RasoiFriday, December 09, 2011

    Vinit,

    U will be able to extract about a litre of wine.

    ReplyDelete
  3. VKSWednesday, January 05, 2022

    CAN JAGGERY BE USED INDTEAD OF SUGAR ?

    ReplyDelete

Post a Comment

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