Once I racked the Pear-Apricot wine into glass, I used the fruit and yeast that remained to start a 5 gallon batch of Beet Wine. I chose a root veggie because I didn't want to mess with pectin enzyme. A curious form of lazy. There weren't enough fresh beets in Kearney to do the job. Amazing! So I tried canned. I used distilled water instead of tap because of the sodium in the canned beets. Here's the recipe:

Ingredients:

11 14oz cans of sliced beets
2 cans of frozen concord grape juice concentra...
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