Makes one gallon.

Ingredients:

Keep your acid tester and hydrometer handy. As with all wild fruit the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.

Directions:

1. Wash beets, skin the beets and cut up into small pieces.
2. Place beets in nylon straining bag, tie top and gently boil in 2 qts. water until beets are tender.
3. Take bag out and set aside for later.
4. Pour hot water from boiling beets on the sugar in primary fermenter and mix thoroughly.
5. Put bag with beet pulp in fermenter. Add remaining water (cold) and all ingredients, except yeast. Stir well.
6. Cover primary fermenter.
7. Wait 24 hours, then add yeast and re-cover primary fermenter.
8. Stir daily, check S.G. and press pulp lightly to aid extraction.
9. When S.G. reaches 1.040 (usually 3-5 days), strain juice from bag. Then syphon juice into glass container and attach airlock.
10. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is complete. Syphon juice off sediment into clean glass container. Re-attach airlock.
11. To aid in clearing, syphon again in 2 months and again, if necessary, before bottling.
12. Allow the wine to age.

This wine may be more to your liking slightly sweetened. At bottling add 1/2 tsp. stabilizer, then 1/4 lb. dissolved sugar per gallon.