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Hippie · 03-15-2005, 12:28 AM

Yeah, I know. Have you started the beet wine yet?

MedPretzel · 03-15-2005, 01:33 AM

Yes! I did!

Beginning SG was about 1.075.... A little on the low side, but I ran out of sugar and there was a snowstorm, so..... It's gonna have to do.

It smells like.......... beets..... I can't say that this fermentation smells good.

Hippie · 03-15-2005, 03:25 AM

10%, or thereabouts. Nothing wrong with that. When can we have more information as to other ingredients, method, must taste, pics, etc.?

MedPretzel · 03-15-2005, 09:49 PM

Sure... As soon as I get my lazy butt down in the basement, I'll take some pics. It's due for a transfer to the secondary soon anyway.

Patience, my sweeties.

Hippie · 03-16-2005, 12:47 AM

Great! Looks good. How much beets did you use and other ingredients?

MedPretzel · 03-16-2005, 03:00 AM

Yikes, y'all are gonna kill me on this one.

I basically winged it.

To my knowledge I have made rougly 2 gallons:

5 lbs beets
5 lbs sugar
1 tsp anise
1 tsp ginger
2 cloves
pectic enzyme
nutrient
energizer
acid blend
1campden tablet

My trusty Montrachet was the yeast I chose.

Starting SG was somewhere around 1.075 or so. I usually add sugar to make it up to 1.080 or 1.090 but I only had 5 lb in the house, so that's all that went in.

Fermentation took off right away, looking okay. After about 7 days in the primary, I still have the beets in there. Tomorrow I will take it out, though.

Hippie · 03-16-2005, 03:59 AM

Hhmmm...5 pounds in 2 gallons only got you to 1.075? OK. I see you didn't add grape tannin powder, or just forgot to put it down here? Looks good to me.

MedPretzel · 03-16-2005, 05:38 PM

Yes, I added tannin powder. I forgot to add that to the post. I think I ended up putting 2 tsp of it in.

Sorry, my note-taking wasn't too great on this one.

Hippie · 03-19-2005, 03:52 AM

Do you add tannin to taste, or is it just me? Maybe it is the OCD. I usually add none at all if I think the fruit has plenty of it's own.

MedPretzel · 03-19-2005, 01:10 PM

I add tannin to give it a little edge. It's in almost all fruit-wine recipes which might lack that zing that reds and whites (grape) have. So, it's just one of those things that become a given when I make my wines.

I'm not too sure which of the stuff I make has a lot of tannin in it or not. Since I try to stay away from Welch's when I make my wines, I usually just add it.