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Sugar beet wine (dry)

This recipe makes a sturdy, dry wine of 15.4% alcohol by volume.

• Wash and scrub the sugar beet and slice it.
• Boil with the ginger in 3 L (seven pints) of the water for one and a half hours.
• Strain onto the remaining cold water.
• You can press the beet to gain an extra half pint of liquor if you wish
• Add 1 kg of sugar and boil for 3/4 of an hour.
• Make up to 1 gallon if necessary.
• Allow to cool until tepid, then pour into a fermenting jar
• Add the wine yeast and yeast nutrient and fit an airlock.
• Leave for three months, then siphon into fresh jars or bottles
• A warming wine for winter nights