Making BeetRoot Wine Complete
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- čas přidán 13. 07. 2022
- Shows the initial stages of making 1 gallon of beetroot wine and the follow-up 15-month tasting.
Note: I am not a professional winemaker. I hold no responsibility if the results of your winemaking causes injury or ill health. This is as natural (where possible) winemaking channel. The wines made on this channel do not use sulfites. You may use them and\or yeast nutrients and or energizers if that is how you prefer to make your wine/mead. This channel uses pasteurization.
During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. Rack into secondary after 5 - 7 days, and continue to rack every 4-6 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total.
Next steps in the wine making process:
• Wine Making Process
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Sorry, this channel does not offer individual winemaking advice.
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Thanks! 😁
I really enjoy the calm and measured style on your videos!
Gray hair will tend to do that to you.
It was good to hear what you thought of this wine.
The recipe I read for Beetroot wine said it tasted like dirt.
It is good to know the soil dimishes with a longer aging period, thanks :)
I just discovered this channel. I don't make wine but i love this
Thank you for watching.
bravo
Another great video! Thank you. I've been thinking about trying to make wines with cheaper bases (dark cherry, strawberry, blueberries are running $20-$30 for a gallon of wine!).
Thank you for watching.
Excellant dinner wine steaks or pork chops!!
Perhaps.
Interesting! 🤔👍🏾
Very!
Well, i love sweet wine. 🖤
Thank you for watching.
James really knows his stuff for country wines
Someday they'll be saying the same about me!
@@DIYFermentation did you watch his almond milk expirament?
Nope.
@@DIYFermentation I think the main difference between your two channels is that James' channel makes me think "huh, I never would have thought of doing that" and your channel makes me think "huh, I should try that" or "huh, glad he tried that before me" (which, in a lot of ways, is more valuable).
i never made beet wine but i made kvass with it and the best way i have to describe it is cherry-like with an hint of sweet potato. yellow beets are less potatoey if i remember right.
Thank you for sharing.
to check clarity use a white card with thin black lines on it with a distance of around 20mm, may assist. I have just started a beetroot wine but not sure 15 months is achievable
Thank you for sharing.
Would you try this with a little bit of ginger?
I have 3kg of beets in the fridge right now, waiting for a lazy afternoon. Do you think some hibiscus flowers instead of the lemon, for acidity, tannins and floral notes, would improve the taste (and color)? I like dryish wines (FG
Leonardo, apart from the face that this channel does not answer individual winemaking questions as a stated fact. Why are you asking someone who's only made it once, one way, if you can do it some other way? Seriously, I'm not going to know. That's why I don't answer these types of questions.
Can you please do a brief video on YOUR method for labeling your bottles? Thanks!
The problem with that would be that people would begin asking questions on how to use Canva templates (although I am a Canva affillate, I don't do Canva support), and the same for MS Word (not an affiliate, but I also don't provide support for their product) for their particular setup. Pretty muct the same for why I don't provide individual winemaking advice.
@@DIYFermentation totally understandable. I get it. You do have really nice labels though. Simple and effective
Can you recommend a wine label machine? Few options on amazon but all mixed reviews.. thanks
Sorry, I've not done any reviews on label machines.
Hello! What's your top 5 wines you have made? ☺
Not sure yet
Why do you add reisomes in the bitroot wine.
Flavor.
How long does a wine takes to forment ..........
About three weeks for primary, and around 16 months for better taste.
Would you make it again?
I wouldn't go out of my way to make it, but if I had extra beetroot laying around, sure I'd make it.
@@DIYFermentation thanks yea never would have thought about making wine from it even though I do enjoy eating it
Sometime dried fruits contain sulfites. Do you ever have trouble with fermentation when using raisins? Or to you make sure you use unsulfited ones? I’m asking because I really love your techniques that avoid the chemical additives all other CZcams winemakers seem to use and I’m trying yours out. Thanks!!
The small amount of sulfites if present on the raisins will not have an effect on fermentation.
the biggest problem i had with raisins is the preservative oil they spray on them to avoid mold.
@@bonsang1073 - Same problem where I live. The best solution I’ve found to this date is to rinse them off with boiling water. I plop them in a bowl, sit a colander on top and pour water straight from the kettle over the entire contraption. Drain off the water, repeat at least once. It removes a lot of the oil. Maybe not everything but most of it. When raisins are used just for body usually a good handful per gallon is enough so the residual oil isn’t much of an issue. Especially since while racking the very top layer of wine doesn’t enter the siphon, which should take care of whatever minimal quantity remains. I chop the raisins after rinsing with hot water which means most of the flavour/body they’re supposed to add will also be preserved instead of losing some in that rinse.
Not sure how you feel about this input, but in my personal experience it seems to do the trick.
@@eddavanleemputten9232 rinsing the raisin with hot water is something that i had considered but had not tried it.
this is sound method to deal with the issue.
thank you for sharing.
🤔👍
Thank you for watching.
I miss the old corkscrew.
It's still around.
Lol i wonder it would taste like if you put it through a soda maker
Thank you for watching.
You could do a secondary ferment, backsweeten at bottling with something like flip top bottles, and carbonate it naturally. Just be careful they’ll blow if over fermented
beetroot that contains a natural vosodialotor here our olympians drink a glass of beetroot juice an hour or so before competing =better oxygenation.
Thank you for sharing.
Have you had or done a beer kvass, I did a salt lacto fermented version, and the used the base, added some orange peel, ginger, and about 2 tsp of sugar for a second round. It was delicious!
@@kjdevault man that sounds good except the beer yuck LOL
Four or five minutes or forty-five minutes simmering?! 🤔
4 to 5 minutes.
skål vännen
Tack.