Red beet wine takes a little more time to make than other kinds of wine, but the end result is well worth it. It is known for its ruby red color and full portly taste.
Wash 16 large red beets thoroughly in tap water to remove any dirt. Cut the beets into small 2- to 3-inch squares, making sure they are as equally sized as possible for even boiling.
Place the beets into a large stock pot and cover with spring or distilled water. Bring to a boil over medium-high heat and cook for 30 to 40 minutes or until the beets are tender.
Strain the beet and water mixture through a cheesecloth into a large bowl. Discard the beets and reserve the juice.
Place 1 lb. of seedless raisins and 6 lbs. of granulated sugar into a large ceramic crock. Pour the hot red beet juice over the top of these ingredients.
Toast a slice of bread and remove half of it. Spread one compressed yeast cake over one half of the toast and then put it into one cup of warm water. Allow the yeast-covered toast to soak in the water for 10 to 15 minutes.
Add the yeast toast and water to the crock with the red beet juice. Cover and let the mixture stand in a cool dry place for at least 10 days, stirring once or twice per day.
Strain the mixture through the cheesecloth twice and then pour it into glass bottles. Cork tightly and allow the red beet wine to stand in a cool dry place for an additional 2 weeks before consuming.
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Willow Sidhe is a freelance writer living in the beautiful Hot Springs, AR. She is a certified aromatherapist with a background in herbalism. She has extensive experience gardening, with a specialty in indoor plants and herbs. Sidhe's work has been published on numerous Web sites, including Gardenguides.com.