METHOD:

1. Wash beets , skin the beets, and cut up into small pieces.

2. Place in nylon straining bag, tie top, and gently boil in 2 qts. of the water until they are tender.

3. Pour hot liqueur over sugar in primary fermentor, and mix thoroughly.

4. Put bag with pulp in fermentor, stir in remainder of water(cold) and all other ingredients EXCEPT yeast. Cover primary.

5. After 24 hrs. add yeast. Cover primary.

6. Stir daily, check S.G. and press pulp lightly to help extraction.

7. When ferment reaches S.G. 1.040 (3-5 days) strain juice lightly from bag. Siphon wine off sediment into glass jug secondary. Attach airlock.

8. When ferment is complete (S.G. has dropped to 1,000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

9. To aid clearing siphon again in 2 months and again if necessary before bottling.

This wine may be more to your liking slightly sweetened. At bottling add 1/2 tsp stabilizer, then 1/4 lb. dissolved sugar per gallon.