Beet Wine - My First Attempt

Discussion in 'Country Fruit Winemaking' started by TasunkaWitko, Oct 27, 2016.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Mar 19, 2019 #41

    TasunkaWitko

    TasunkaWitko

    TasunkaWitko

    Junior Member

    Joined:
    Mar 8, 2016
    Messages:
    98
    Likes Received:
    28
    Hey, WH - glad to see that you are giving this a try, and would be interested in an outline of your recipe and method! I was just shooting in the dark when I did this...results were great, subject to the caveats that I have mentioned above. The main thing I would do in the future is to add acid blend, to see what effect it has.

    Good luck, and please do keep us informed!

    Ron
     
  2. Mar 19, 2019 #42

    wildhair

    wildhair

    wildhair

    Member

    Joined:
    Oct 29, 2016
    Messages:
    511
    Likes Received:
    289
    Gender:
    Male
    Thanks - will do. I did a ph test on the must and it was way too alkaline (6.83). I did add acid blend and citric and tartaric acid, too in addition to some lemon juice and zest. Got the ph down to 3.65 as of this morning.

    Most of the recipes I saw called for cloves and I don't like cloves, so I added some cardamon and chopped ginger instead. If the wine tastes like the must - it should be excellent.

    I'll do a write-up when I have some time, but I'm afraid it won't be nearly as detailed or well illustrated as yours.
     
  3. Jul 21, 2019 #43

    Farmside

    Farmside

    Farmside

    Member

    Joined:
    Aug 31, 2018
    Messages:
    39
    Likes Received:
    10
    Gender:
    Male
    I know this is an old thread but I’m just now getting ready to start a batch of beet wine. Did the acid blend work better? Any changes you would recommend? Thanks in advance for any input.
     
  4. Jul 21, 2019 #44

    wildhair

    wildhair

    wildhair

    Member

    Joined:
    Oct 29, 2016
    Messages:
    511
    Likes Received:
    289
    Gender:
    Male
    Yes, the acid blend and tartaric acid additions DID help. Mine is bulk aging now, so i haven't tasted it for a few months. But it was pretty damn good when it racked it last. Nice "beety" flavor, with a hint of the ginger & cardamon in the finish. It's not flat or flabby tasting. I did backsweeten some (Id have to look at my notes for the amount).
     

Share This Page