"Wine is bottled poetry."
Robert Louis Stevenson
Beetroot : 1 kg
Sugar : 1 kg (50 oz)
Yeast : 1 tsp
Lemon : 2 small ones
Water : 3.5 litres
Cinnamon : 3-5 small sticks
Clove : 7nos
Warm water : ½ cup
2. Dissolve yeast in lukewarm water with ½ tsp sugar and let it rise.
3. Boil 3.5 litres of water in a clean saucepan.
4. Add the grated beetroot to the boiling water and leave it till it cooks.
5. When the beetroot is cooked, turn off the stove and once it is lukewarm, strain the mixture preferably to a Bharani or any earthenware container or a glass jar and leave the grated portion. Use a cheesecloth or muslin cloth for straining the liquid.
6. Once you are done with straining, add the sugar and dilute well with a wooden spatula; then add the squeezed lime juice and the dissolved yeast. At this stage, add the cinnamon sticks and cloves as well.
7. The container should be airtight and store it, in a dark space, for fermentation for 15 days. On the 4th or 5th day, open the container and stir it with a wooden spatula and let it rest till the 15th day.
8. After the fermentation process, strain it once more to make sure that there are no residues and bottle the wine and rack them at room temperature in a cupboard.
9. Serve with a fruit cake and a smile :)