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Home / How to Make Wine / Wine From Root Vegetables

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How to Make Wine From Root Vegetables

Ingredients:

For 5 litres:

Root vegetables: beetroot, carrots, parsnips etc   2kg
Very ripe bananas   2
Sultanas or raisins   400g
Sugar   700g (or adjust using a hydrometer)
Pectolase   5g
Citric acid or acid blend   5g
Tannin (optional)   1/4 teaspoon
Yeast of your choice
Nutrients (recommend Go-Ferm and Fermaid A) - as per manufactuers instruction
Other optional flavourants eg oak, vanilla pod, cinnamon stick

 

For 23 litres:

Root vegetables: beetroot, carrots, parsnips etc   5kg
Very ripe bananas   10
Sultanas or raisins   2kg
Sugar   3.5kg (or adjust using a hydrometer)
Pectolase   25g
Citric acid or acid blend   25g
Tannin (optional)   1 + 1/4 teaspoon
Yeast of your choice
Nutrients (recommend Go-Ferm and Fermaid A) - as per manufactuers instruction
Other optional flavourants eg oak, vanilla pod, cinnamon stick

 

Sterilisation & use of potassium metabisulphite as per http://www.makewine.co.nz/instructions-and-recipes

 

  1. Peel and slice or chop vegetables into chunks.
  2. Peel bananas and chop or mash.
  3. Wash sultana/raisins well (they are often preserved in oil). Chop if you wish (recommended).
  4. Cover the above ingredients with as much water as practicable depending upon your pot size and the amount of finished wine (ie don’t put 10L of water in, if you’re aiming to make 5L of wine).  Bring to the boil and boil/simmer until your vegetables are tender.
  5. Cool for safety reasons before straining + don’t put very hot liquid into your carboy.  You should be able to strain directly into your carboy.
  6. Strain and add sugar (you may be able to dissolve directly in the must or you may prefer to dissolve in boiling water and add the syrup), acid, tannin.
  7. You can adjust the amount of sugar to your preference if you use a hydrometer.
  8. Top up to 10cm below the top of your carboy with cooled boiled water. (to allow headroom for an active ferment)
  9. Once your must is room temperature add your pectolase.  As the must has been boiled you do not need to use sulphite.
  10. Leave for 12-24 hours to allow the pectolase to work.
  11. Add your rehydrated yeast.
  12. Use nutrients as per manufactures instructions.
  13. Once your ferment has calmed down you can top up with cooled boiled water to within 2cm of the top of carboy.
  14. Once the fermentation has finished (no more bubbles and SG below 1.000) you can proceed with racking, flavouring, fining, aging, bottling as per your preference.
  15. Vanilla works particularly well with beetroot (add the split vanilla pod to primary, or after fermentation) – or you could use real (not imitation) essence for an instant result.
  16. Oak works particularly well for carrot and parsnip.

 

 

© 2011-2013 Karen q Temple