7 lb. beetroot (washed and diced) 1 lb. raisins ½ oz. cloves 7 quarts water White of 1 egg 3 lb. sugar 1 oz. stick ginger ½ oz. yeast 1 lemon Place the beetroot in a large vessel with the water and boil for one hour. Mash and strain the beetroot. Put back to boil with the raisins, ginger, cloves and half the sugar. Boil for 15 minutes. Remove from the heat, add remainder of sugar plus the juice and rind of one lemon. Let the liquid cool and put in large earthenware vessel. Add the yeast on a slice of toast. Cover and leave for three days. Strain the wine and stir well. Add the white of an egg, stir, and remove scum from the top of the wine daily for 10-14 days. Bottle, cork, and store in a cool place for at least three months before using. |
|
|