Clove and Beetroot Wine - Revision history

Conrad Leviston: category

2005-07-17T12:25:09Z

category

← Older revision		Revision as of 22:25, 17 July 2005
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	== Method ==		== Method ==
	First make a yeast starter using 140ml (1/4 pint) grape concentrate plus one cupful of water in a clean wine bottle. Add yeast and plug bottle with cotton wool. Stand in a warm place 24C(75F). When starter is active, scrub beetroots, slice thinly and boil in 2.5 litre water until tender but not mushy. Allow to cool and pour over remaining ingredients in a plastic bucket. Add yeast starter and pectic enzyme when at room temperature, and ferment in bucket for 3 days. Strain into gallon jar and top up with cold water if necessary. Ferment to dryness under airlock and then rack into another jar. In actual fact, in view of the sugar content of this must, it is possible that some residual sugar will be left. This is not important since this wine has to be sweetened before drinking in order to achieve balance. Mature for preferably one year.		First make a yeast starter using 140ml (1/4 pint) grape concentrate plus one cupful of water in a clean wine bottle. Add yeast and plug bottle with cotton wool. Stand in a warm place 24C(75F). When starter is active, scrub beetroots, slice thinly and boil in 2.5 litre water until tender but not mushy. Allow to cool and pour over remaining ingredients in a plastic bucket. Add yeast starter and pectic enzyme when at room temperature, and ferment in bucket for 3 days. Strain into gallon jar and top up with cold water if necessary. Ferment to dryness under airlock and then rack into another jar. In actual fact, in view of the sugar content of this must, it is possible that some residual sugar will be left. This is not important since this wine has to be sweetened before drinking in order to achieve balance. Mature for preferably one year.

			[[category:brewing]]

Conrad Leviston: /* Ingredients */

2004-10-26T11:42:43Z

Ingredients

← Older revision		Revision as of 21:42, 26 October 2004
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	== Ingredients ==		== Ingredients ==
	* 1.5K (3LB) ~~BEETROOT~~		* 1.5K (3LB) [[beetroot]]
	* 1.5K ~~SUGAR~~		* 1.5K [[sugar]]
	* 500G (1PINT) ~~RED~~ ~~GRAPE CONCENTRATE~~		* 500G (1PINT) red grape concentrate
	* 3 ~~VITAMIN~~ B ~~TABLETS~~ (3MG)		* 3 vitamin B tablets (3MG)
	* ~~NUTRIENT~~		* Nutrient
	* 4 ~~CLOVES~~		* 4 [[cloves]]
	* ~~ANY~~ ~~WINE YEAST~~		* Wine [[yeast]]
	* ~~WATER~~ TO 1 ~~GALLON~~		* water to 1 gallon
			* [[Pectic Enzyme]](added with yeast)
	* PECTIC ENZYME (ADDED WITH YEAST)

	== Method ==		== Method ==

Tobin: format

2004-08-04T13:26:32Z

format

← Older revision		Revision as of 23:26, 4 August 2004
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			== Ingredients ==
	CLOVE & BEETROOT WINE
			* 1.5K (3LB) BEETROOT

	''1.5K ~~(3LB) BEETROOT~~		* 1.5K SUGAR
		⚫	* 500G (1PINT) RED GRAPE CONCENTRATE
	1.5K SUGAR
		⚫	* 3 VITAMIN B TABLETS (3MG)
⚫	500G (1PINT) RED GRAPE CONCENTRATE
		⚫	* NUTRIENT
⚫	3 VITAMIN B TABLETS (3MG)
		⚫	* 4 CLOVES
⚫	NUTRIENT
		⚫	* ANY WINE YEAST
⚫	4 CLOVES
		⚫	* WATER TO 1 GALLON
⚫	ANY WINE YEAST
		⚫	* PECTIC ENZYME (ADDED WITH YEAST)
⚫	WATER TO 1 GALLON
⚫	PECTIC ENZYME (ADDED WITH YEAST)''


			== Method ==
	First make a yeast starter using 140ml (1/4 pint) grape concentrate plus one cupful of water in a clean wine bottle. Add yeast and plug bottle with cotton wool. Stand in a warm place 24C(75F). When starter is active, scrub beetroots, slice thinly and boil in 2.5 litre water until tender but not mushy. Allow to cool and pour over remaining ingredients in a plastic bucket. Add yeast starter and pectic enzyme when at room temperature, and ferment in bucket for 3 days. Strain into gallon jar and top up with cold water if necessary. Ferment to dryness under airlock and then rack into another jar. In actual fact, in view of the sugar content of this must, it is possible that some residual sugar will be left. This is not important since this wine has to be sweetened before drinking in order to achieve balance. Mature for preferably one year.		First make a yeast starter using 140ml (1/4 pint) grape concentrate plus one cupful of water in a clean wine bottle. Add yeast and plug bottle with cotton wool. Stand in a warm place 24C(75F). When starter is active, scrub beetroots, slice thinly and boil in 2.5 litre water until tender but not mushy. Allow to cool and pour over remaining ingredients in a plastic bucket. Add yeast starter and pectic enzyme when at room temperature, and ferment in bucket for 3 days. Strain into gallon jar and top up with cold water if necessary. Ferment to dryness under airlock and then rack into another jar. In actual fact, in view of the sugar content of this must, it is possible that some residual sugar will be left. This is not important since this wine has to be sweetened before drinking in order to achieve balance. Mature for preferably one year.

147.10.47.75 at 08:15, 4 August 2004

2004-08-04T08:15:24Z

New page

CLOVE & BEETROOT WINE

''1.5K (3LB) BEETROOT
1.5K SUGAR
500G (1PINT) RED GRAPE CONCENTRATE
3 VITAMIN B TABLETS (3MG)
NUTRIENT
4 CLOVES
ANY WINE YEAST
WATER TO 1 GALLON
PECTIC ENZYME (ADDED WITH YEAST)''

First make a yeast starter using 140ml (1/4 pint) grape concentrate plus one cupful of water in a clean wine bottle. Add yeast and plug bottle with cotton wool. Stand in a warm place 24C(75F). When starter is active, scrub beetroots, slice thinly and boil in 2.5 litre water until tender but not mushy. Allow to cool and pour over remaining ingredients in a plastic bucket. Add yeast starter and pectic enzyme when at room temperature, and ferment in bucket for 3 days. Strain into gallon jar and top up with cold water if necessary. Ferment to dryness under airlock and then rack into another jar. In actual fact, in view of the sugar content of this must, it is possible that some residual sugar will be left. This is not important since this wine has to be sweetened before drinking in order to achieve balance. Mature for preferably one year.