Beetroot wine does indeed contain alcohol. In fact, the alcohol level in beet wines is generally higher compared to grape wines. While I don’t have an exact percentage for you, I would estimate that it falls somewhere in the range of 15 to 20%.
Now, let me share with you a recipe for making beet wine. It’s a fascinating process that can yield a delicious and unique beverage.
Ingredients:
– 4-5 pounds of fresh beets
– 2 pounds of granulated sugar
– 1 gallon of water
– 1 packet of wine yeast
– 1 teaspoon of yeast nutrient
– 1 teaspoon of acid blend (optional)
Instructions:
1. Start by thoroughly washing and scrubbing the beets to remove any dirt or debris. Trim off the tops and bottoms, and then grate or finely chop the beets. You can also use a food processor for this step.
2. In a large pot, bring the gallon of water to a boil. Once boiling, add the grated beets and simmer for about 15-20 minutes. This helps extract the flavors and colors from the beets.
3. After simmering, strain the beet mixture through a fine-mesh strainer or cheesecloth, collecting the liquid in a clean container. Discard the beet pulp or save it for other culinary uses, if desired.
4. Allow the beet juice to cool to room temperature. Once cooled, add the sugar and stir until completely dissolved. If you prefer a slightly tart flavor, you can also add the optional acid blend at this stage.
5. Sprinkle the packet of wine yeast and yeast nutrient over the liquid, and give it a gentle stir. This will help kickstart the fermentation process.
6. Cover the container with a clean cloth or plastic wrap, securing it tightly to keep out any contaminants. Place it in a cool, dark location and let it ferment for about 7-10 days. During this time, you may notice some bubbling and fizzing as the yeast consumes the sugar and converts it into alcohol.
7. After the initial fermentation period, strain the liquid again to remove any sediment or yeast that may have settled at the bottom. Transfer the liquid to a clean, airtight container, such as a glass carboy or demijohn, and attach an airlock to allow for the release of carbon dioxide.
8. Let the beet wine continue to ferment for several weeks or even months, depending on your desired taste and strength. The longer you let it ferment, the higher the alcohol content will be.
9. Once you’re satisfied with the fermentation, it’s time to bottle your beet wine. Use clean, sterilized bottles and cork them tightly. It’s generally recommended to let the wine age in the bottles for at least a few months before enjoying it, as this allows the flavors to mellow and develop.
Remember, making beet wine is a labor of love and patience. The process requires careful attention to hygiene and temperature control to ensure a successful fermentation. It’s also important to note that homemade wines can vary in alcohol content, so it’s a good idea to use a hydrometer to measure the specific gravity and determine the approximate alcohol level.
Beetroot wine does contain alcohol, and the alcohol level in beet wines tends to be higher than that of grape wines. With the right ingredients, technique, and a little bit of patience, you can create your own unique beet wine to enjoy and share with friends and family. Cheers!