Beet Wine Recipe

Vegetable wine is always a weird one to make.  Usually when you say something like, “Ya, you are drinking beet wine” most people will raise an eyebrow.   The only reason why I started to make this one is because I grow beets in my garden.  I usually get so many that I don’t know what to do with them.  I mean honestly there are only so many days where I can make, “Beet Soup” and still have a smile on my face (even though it’s my favorite soup – no lie).  Either way, this wine is one that is  red in color and not too dry.  A really good one if you are a beet fan.


Yield 1 Gallon


3 lbs Beets with green part removed

12 oz Orange juice concentrate

2 pounds white sugar

1 pound honey

1 cinnamon stick

1/4 teaspoon ground nutmeg

2 teaspoons fresh orange zest

1 package montrachet wine yeast

1 teaspoon pectic enzyme

1 teaspoon yeast nutrient

1/4 teaspoon tannin


  • Wash beets and put them in a large pot
  • Cover beets with water and simmer on low heat until the beets are tender and soften up
  • Remove beets from liquid
  • Add orange juice concentrate, sugar, honey and spices to liquid
  • Bring to boil
  • After boil has been reached, simmer for about 10-15 minutes
  • Crush the beats into a paste and put them back into the liquid
  • Add the orange zest and transfer into a 2 gallon fermenter
  • Add water and bring up to volume of 1 gallon
  • Add, enzyme, yeast nutrient, yeast, and tannin
  • Let it ferment for about 5 days
  • Rack into 1 gallon container
  • Fill up to 1 gallon.
  • Let mixture ferment for 3 months
  • Rack if it’s needs clearing
  • If not, bottle, and let sit for 6 months


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