A strong, sweet dessert wine.
- 2Kg of Fresh beetroot
- 500g of Concentrated red grape juice
- 1.25Kg of Brown sugar
- 3.5 litres of Water
- 4 tsp of Citric acid
- 1 tsp of Tannin
- 15g of Whole ginger
- 12 Cloves
- Gervin GV4 Yeast
- Select tender, freshly dug beetroots, and scrub them carefully to remove every trace of soil. Top and tail them, cut into small cubes, place them in a pan together with the well bruised ginger, the cloves and as much of the water as you can. Bring to the boil, cover and simmer until the beetroot is quite tender, but not mushy, then leave to cool.
- Strain out, drain well and discard the beetroot and spice. Stir in the concentrated grape juice, citric acid, tannin, nutrient and an activated yeast. Pour the must into a jar, leaving room for the sugar. Fit an airlock and ferment for seven days in a warm place, 24°C.
- Remove half the must, stir in one third of the sugar and when it is completely dissolved, return the must to the jar. Replace the airlock and continue the fermentation.
- After a further seven days, repeat the process with half the remaining sugar and seven days later add the remaining portion.
- When fermentation is finished, move the wine to a cold place for a few days to help it to clear, then rack it into a clean jar, top up, if possible with vodka (but not too much), if not with another red wine or cold boiled water.
- Store this strong, sweet, dessert wine for at least one year and preferably two before bottling.