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.