Beetroot Wine

Radio Record, Volume II, Issue 33, 1 March 1929, Page 13

Beetroot Wine

PEEL and slice 1lb. of beetroot to 1 quart of water. When well-cooked strain off and add 38lb. of Demerara sugar and 8 large lemons. To every gallon of liquor allow 8 cloves and four pieces of root ginger; tie them in a muslin bag and pop it. into the wine. At the same time you will allow joz. of yeast to the gallon, and leave to work. ; Cork lightly till it has finished sworking, then when this is accomplished you can seal it up and put it away in a dark, cool place for a year. At the end of that time you will bottle it off. To get a clear wine it is advisable to use a narrow piping (such as the plumber uses would do), one end in the barrel and the other in the bottle, The bag of spices, of course, will have done its work and is left at the bottom of the empty barrel. A little brandy added when bottling improves this wine.