Premtal my ancient book has this, not tried it myself though, never have enough beetroot left over!
3lb beetroot
3 lb granulated sugar
1 gallon cold water
prepared juice of 1/2 lb raisins (see below)
1 lemon
1 orange
6 cloves
pectic enzyme
campden tablets
G P Wine yeast
Yeast nutrient
Prepare your raisin juice in advance as explained below.
Wash beetroot well, but do not peel. Cut into thin slices and put into a pan with the gallon of water. Bring to the boil and simmer until tender but not mushy!
Strain off liquid, and either throw beetroot away :o or cover with salt, pepper and vinegar and eat!! ;D
Put liquid back in pan add raisin juice, plus skins (not pith) of the fruit, the sugar and cloves, heat just enough to melt the sugar. Stirring all the time.
Let liquid cool right down then pour into a sterile plastic bucket. Add crushed campden tablet and pectic enzyme and leave covered in a warm place for 24 hours. Then add yeast and yeast nutrient. Cover the bucket and leave for 3 days stirring daily.
Strain wine into a fermentation demi-john and ferment through an airlock until dry. When fermentation has finished rack into another demi-john to clear before bottling.
It should be ready to drink in 6 months, but the longer you keep it the better it will be.
RAISIN JUICE
Prepare in advance.
Place raisins in a suitable container, ie;plastic or earthenware bowl, and cover with boiling water.
Leave for 24 hours to swell, and absorb the water, then press out eh juice using a masher or bottle and strain it ready for use.
