BEETROOT WINE

Wairarapa Times-Age, 14 November 1938, Page 8

BEETROOT WINE

TWO RECIPES. The following are recipes for beetroot wine: —Take 41b of beetroot, and after washing ittwell, cut it into thin slices as quickly, as possible and put it into cold water, allowing one quart to every pound of beetroot. Boil till quite tender, strain and add to every quart of liquor of sugar, the juice of one lemon, and a few cloves and a piece of ginger. Stir until the sugar is dissolved, cover and leave for a month. The addition of isinglass will clear it if necessary. Bottle and cork lightly till working ceases. Put 151 b sliced beetroot to boil till quite soft in 5 gallons of water. Then squeeze out the liquor through a cloth, filter and strain it again, add 31b of sugar to every gallon, boil sugar and liquor gently hour, and when nearly cold, add a little yeast spread on a’ bit of toast. Let the liquor remain in an open tub for 10 days, stirring from bottom each day. Then place liquor in a cask, drawing off as much of the sediment as possible. Leave the bung-hole open, and fill the cask to that leveljas often as the liquor works over, using some wine kept back for that purpose. When no more runs out, plug the cask tightly. At the end of a year it should be fine enough to bottle. If not, put in the white of an egg to clear it and leave it for a month longer.