- 5 pounds [2.3 kg] beets
- 1 gallon [4.5 L] water
- 2 cups [500 mL] raisins
- 8 cups [2 L] sugar
- 1 cup [250 mL] rice
- 1 pack [1 tablespoon / 15 mL] active dry yeast
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- Wash beets; remove stems and cut unpeeled beets into thin pieces.
- Cover with water; cook until tender.
- Drain and measure cooking liquid; add enough water to get 1 gallon [4.5 L] liquid.
- Pour into a stoneware jar.
- Finely chop raisins; add raisins, sugar, rice and yeast into jar.
- Leave to ferment for 30 days, stirring every day.
- Filter twice; set aside for 3 days.
- Siphon into sterilized bottles.
- Seal.
- Age before drinking.
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