Beet Wine

If you don't like beets it might sound kind of gross.  Maybe even if you do like beets it may sound gross.  I happen to like them and have high hopes for this wine.   I've read very good reviews about it and many of them said it doesn't taste like beets.  I wonder what it tastes like then.  I've talked about making it for the past couple years but never got around to making it, until now.  I have 5 gallons of it in the primary fermenter where it will stay for another 3 or 4 days.   I'll remove the beets and put the wine-to-be in the secondary where it will stay for a few months before bottling.  I'll decide then whether to sweeten it some more or not.  I probably won't since I prefer dry wines to sweet.   I added the yeast last night and I couldn't tell this morning if it had begun fermenting.  Maybe by tonight.  I tasted it this morning and was surprised how tasty it was as a sweet beet juice.  Maybe I should make some juice without the yeast.  We have 3 1/2 five gallon buckets of beets yet to use for something and I'm not up for canning that many.  Maybe I'll freeze some, though our freezer is so full.  I hate to add anything else since it's already hard enough to find something in there.
 
Beet wine is a bit more involved than making wineberry wine since I have to peel and cook the beets first.  The rest is basically the same only this time I add wine tannin which I've never had to add to my berry wines.  Like I said, I have high hopes for it.  So high I might make another 5 gallons.  It has to be good for me right?  Beets are loaded with vitamins, minerals and fiber.

I'm going to Google "beet recipes" to see what I can make for dinner that sounds interesting and will use up some more.   Earlier this week I gave some giant ones to my friend to try as a dye for some of her fleece.  That ought to be neat.