- 1.36 kilo beetroot
- 1.1 kilo white granulated sugar
- 3 medium sized oranges
- 4-6 cloves, according to the strenght of flavour
- 1 teaspoon tartaric accid
- 1 teaspoon pectic enzyme
- 1 teaspoon yeast nutrient
- 1 sachet all purpose yeast
- 1 Campden tablet
- If possible, use young beetroot. Wash the beetroot but do not peel it. Cut it into thin slicesand put into a saucepan with 2.5 liters of water. Bring to boil and let it simmer until the beetroot is just tender. Strain of the liquid (you can use the beetroot now or culinary use).
- Return the liquid to the saucepan and add the juice and zest of the fruit, the Sugar and the cloves. Heat just enough to disslove the Sugar, stirring all the time. Let the liquid cool down, then pour it into a sterile plastic bucket. Add a chrushed Campden tablet and the pectic enzyme and leave covered in a warm place for 24 hours.
- Add the yeast and yeast nutrient, cover the bucket again and leve for 3 days, stirring it daily.
- Strain after 3 days into a demijohn, top it up to the shoulder with cool, boiled water.
- Fit a bung and airlock and ferment until dry. When fermentation has finished, rack the young wine into another demijohn to clear and rack again if necessary.
- This wine is ready to drink in six months.