A Traditional English Beetroot Wine Recipe


English food and wine are usually backed with a long and interesting history that has been passed on from generation to generation.  Some may not be so traditional, but has been so well-liked they were considered a classic still.

Like this Yorkshire beetroot wine.  It is simple to make, yet taste so “English” and pleasant to the palate.  You can make your own wine if you have:

  • 5 pounds of beetroots
  • 3 and ½ pounds of Demerara sugar
  • A slice of toast
  • 1 and ½ gallons of water
  • ½ teaspoon of ginger
  • ½ ounce of yeast

Looking at these ingredients, you would notice they are simple enough.  Once you have readied all the things you would need, the next step is to:

–         Wash the beetroots thoroughly before slicing them and putting them in a pot.

–          Pour the water and bring to a boil.

–         Once it is boiling, lower the heat and simmer it for about an hour.

–          After that, put in the sugar and let it simmer again for an additional 20 minutes.

–         Then, turn off the heat and let the mixture cool.

–         Put the ginger and yeast on the slice of toast and put it on top of the beetroot mixture.

–         Let it stand for at least 10 days.

–         Next, strain the liquid using a cheese cloth and pour the wine in an airtight bottle.

–         Serve and enjoy!


5 Responses to “A Traditional English Beetroot Wine Recipe”

  1. mark says:

    Can i use the strained beetroot for anything?

  2. Mike says:

    Air-tight bottle after just 10 days?? If fermentation is not complete, is there not a danger of an explosion?

  3. gee says:

    iv got some that is 2yr old and it still needs to be stored for longer its still tastes of beetroot,but the colour is still great.

  4. Keith says:

    I’d say they’re probably best used to make compost!

  5. Becca says:

    So when it’s standing for ten days with the toast on, does it have a lid or cover at all?