Beetroot Wine Recipe – How to Make Homemade Wine

This beetroot wine recipe balances the natural sweetness of beets with subtle spice from ginger, creating a complex and enjoyable drink.

Whether you're making it for personal enjoyment or as a homemade gift, this recipe will guide you to crafting delicious and vibrant beetroot wine.

What is Beetroot Wine?

Beetroot wine is a rich, earthy homemade wine with a deep red colour and a subtly sweet, full-bodied flavour.

It has a bold, earthy character, often compared to light-bodied red wines with hints of spice and sweetness.

The natural sugars in beets provide a well-balanced flavour, making it suitable for both dry and semi-sweet styles.

Equipment Needed for Beetroot Wine

Before you start, ensure you have the right winemaking equipment. This will make the process smoother and help prevent contamination.

Fermentation vessel (demijohn or food-grade plastic bucket) – Needed for primary fermentation.
Secondary fermentation vessel (glass demijohn) – Used for racking and clarifying the wine.
Sterilizer & cleaner – To sanitize all equipment before use.
Airlock & bung – Allows gases to escape while preventing contamination.
Siphon tube – Used for transferring wine without disturbing sediment.
Hydrometer – Measures Specific Gravity (SG) to track fermentation progress.
Fine-mesh strainer or muslin bag – For filtering/straining the beet root after simmering.
Glass Wine bottles with corks or swing top bottles – For aging and storing the wine.

Tip: If you're new to winemaking, consider a winemaking starter kit to get all the essentials in one package.

Ingredients for Beetroot Wine

Primary Ingredients:

2kg fresh beetroot (trimmed, washed, and greens removed)
1kg brewing sugar
25g bruised ginger
1/4 tsp wine tannin
1 tsp pectic enzyme
1 tsp yeast nutrient
1 sachet wine yeast
5L water

Optional Ingredients

Campden tablets (sodium metabisulfite) – Prevents oxidation & works with potassium sorbate to stop fermentation.
Potassium sorbate – Prevents yeast from multiplying and preserves the wine (must be used with Campden tablets).
Bentonite – A natural fining agent, slower but effective for clearing wine.
Wine finings – Works faster than bentonite but contains sulphites and is derived from crustaceans.
Wine sweetener – A non-fermentable sugar for back-sweetening without restarting fermentation.
Honey – Adds a natural sweetness but must be stabilized first to prevent re-fermentation.

Best Yeast for Beetroot Wine – Top 3 Yeast Choices

We find Mangrove Jack’s SN9, Gervin GV4, and Lalvin EC-1118 to be the top yeast choices for making beetroot wine.

Each yeast has unique characteristics depending on your preferred wine style.

Mangrove Jack’s SN9 – A highly versatile yeast suitable for vegetable and flower wines.
Gervin GV4 – A low-foaming yeast that is ideal for high-ABV, allowing for a stronger, fuller-bodied result.
Lalvin EC-1118 – A strong fermenter that produces a crisp, dry wine.

Step-by-Step Instructions

Step 1: Prepare the Beetroot Must

Chop 2kg beetroot into small pieces.
Place in a large sterilised pot, add 5L water, and bring to a boil.
Add the bruised ginger (25g) and simmer for 30-40 minutes until the beets are soft.
Strain the liquid into a fermentation vessel, discarding solids.
At this point, you should have collected 4.5L of liquid due to natural boil-off evaporation.
If less than 4.5L, top up with boiled water from your kettle to reach the correct volume.
Let the liquid cool to room temperature (~20°C).

Step 2: Prepare the Must (Fermentation Mix)

Once the liquid has cooled to 20°C, add in the wine tannin, pectic enzyme, and brewing sugar (stir until fully dissolved).
Take a hydrometer reading and check the Specific Gravity (SG). It should be around 1.080.
If your SG is below 1.080, you will need to add more brewing sugar (dextrose).
To raise SG by 0.001 in 4.5L, add 10g of dextrose.
For example, if your SG is 1.074, add 60g dextrose to reach 1.080.
Stir well to ensure the sugar is fully dissolved and recheck SG before proceeding.
Add in the yeast nutrient and sprinkle the wine yeast on top without stirring.
Fit your fermentation vessel with an airlock and place it in a warm, dark area (18-22°C).

Step 3: Primary Fermentation

Store the fermentation vessel in a dark, warm place (18-22°C) for 7-10 days.
Fermentation should be active, producing bubbles in the airlock.
After a week to 10 days, sterilize your hydrometer and take a reading
Allow fermentation to continue until the Specific Gravity reaches 1.020.

Step 4: Secondary Fermentation (Racking)

Option 1: Minimal Handling (Safer for Beginners)
- Once the SG drops to 1.020 or below, siphon the wine into a clean glass demijohn, leaving the sediment behind.
- Attach an airlock and allow fermentation to continue for another 1-2 weeks.
- Take a hydrometer reading; it should be between 0.995 - 1.000.
- If the wine hasn't cleared we suggest using wine finings or bentonite at this stage.
Option 2: Racking for Clearer Wine (Experienced Users)
- Once the SG reaches 1.020, siphon the wine into a clean glass demijohn, leaving the sediment behind.
- Attach an airlock and allow fermentation to continue for at least 1 month.
- Check clarity; if heavy sediment remains, rack once more at the 3-month mark before bottling.
- This method naturally clarifies the wine but carries a slight risk of contamination.
- Ensure the bung is sealed, and the airlock does not dry out.

Step 5: Stabilizing & Preserving Your Wine (Optional)

Option 1: No Stabilizers (Consume Within 6 Months)
- If you prefer a more natural wine without preservatives and plan to consume it early, proceed to the next step.
Option 2: Stabilized Wine (For Long-Term Storage)
- Add 1 crushed Campden tablet per gallon (4.5L) to kill bacteria and prevent oxidation.
- Add potassium sorbate (as per manufacturer instructions) to prevent yeast from multiplying.
- Wait 24-48 hours before adding any sweeteners.

Step 6: Back-Sweetening (Optional)

For a dry wine: Skip sweetening and bottle as is.
For a slightly sweet wine: Add honey for a natural sweetness.
For a sweet wine: Use a non-fermentable wine sweetener to prevent re-fermentation.

Warning: If you use regular sugar without stabilizing, fermentation may restart in the bottle, causing pressure build-up and bottle explosions.

Step 7: Bottling and Aging

Once fermentation is complete and the wine is stable, siphon it into sterilized bottles, ensuring no sediment is transferred.
If you did not use preservatives, store the wine in a cool, dark place and consume early to minimize spoilage risks:
- Refrigerated Storage (1-4°C): Best consumed within 6 months.
- Cellared Storage (10-13°C): Best consumed within 4 months.
- Room Temperature (18-22°C): Best consumed within 2-3 months.
If you stabilized the wine with Campden tablets & potassium sorbate, it can be safely aged for 12 months or longer without spoilage concerns.
As this is a vegetable wine, it may have a more pronounced earthy taste when young.
For best results, age the wine for at least 6 months to allow flavours to mellow, or 12 months to improve smoothness and balance.
Before drinking, let the wine breathe for at least 30 minutes after opening to allow any residual earthy aromas to dissipate.

Pro Tips for the Best Beetroot Wine

Sterilizing is king, ensure all brewing equipment is clean before using.
Use fresh, organic beets and avoid soft or sprouting ones.
Do not over-boil the beets to preserve natural sweetness and colour - under 40 minutes.
Keep fermentation between 18-22°C for the best yeast activity.
Using pectic enzyme will help break down the beets and improve clarity.
Rack the wine at least twice to remove excess sediment.
Being a vegetable wine, allowing more time for the wine to age will increase smoothness and complexity.
If you have time, freeze the beets for at least 24 hours, thaw, repeat the freeze-thaw process 2-3 times for maximum juice extraction.
Beetroot wine may throw fine sediment over time, so consider racking before bottling or allowing extra settling time after fermentation.

Start Brewing Your Own Beetroot Wine Today!

With this beetroot wine recipe, you can create a beautifully fragrant homemade wine with simple ingredients.

Whether you're making it for personal enjoyment or as a unique gift, this wine is sure to impress.

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