[Richard Yates]

This year I are have do be growing a lots of beetroot (3 x 20' double rows).

I can put it, boiled or otherwise, through my standalone waste disposal unit that I normally use for apples, and press the puree similarly to get juice.

Adding malt extract, water from boiling hops, sugar, whatever, is a possibility.

Fermenting in the dark seems necessary.

Any thoughts on recipes, comments? I have not made such drink before (but have some recollection of beetroot wine, which takes a long time to mature, and I'm after something quicker - say a year until maturity and drinkability (If...) is attained). Around 50L of finished product would be a good start.

[Aunt Sally]

Let us know what it’s like in a year or so.  I wonder if it will keep its colour.   

[grinling]

c j j berry winemaking
1.5kg beetroot, do not peel, cut up and boil until tender, strain onto 1.5kg sugar, juce from 1 lemon, 6 cloves,25g bruised ginger.stir until sugar dissolve. add yeast once cool. stir daily 3 days., strain through nylon/muslim into demi john., rack when clear.
that is a december receipe