I tried making some beet wine but it ended with a very strong beet taste.
Just about like beet juice with kick. Would dividing it and restarting help
to get a drinkable product? If so what proportions would be a good place to
start at? I have 5 gallons of this "wine" to play with.
Thanks for any input as I would hate to have to throw it away.

Allen wrote:
I tried making some beet wine but it ended with a very strong beet taste.
Just about like beet juice with kick. Would dividing it and restarting help
to get a drinkable product? If so what proportions would be a good place to
start at? I have 5 gallons of this "wine" to play with.
Thanks for any input as I would hate to have to throw it away.


I have been told that Beet wine takes at least two years to age before
it is worth drinking (Jack Keller mentioned this in regards to someone's
idea of a great April Fool's Day joke).
Ken

How old is the wine? And what was your starting and ending SG?
The reason I ask, is that veggie wines take (generally) longer to mature
than fruit wines. My homemade wine book by Terry Garey suggests keeping the
wine two years at least. Generally, if I get a wine I'm not to thrilled
with, I try adding 7-up to it and turn it into a wine cooler or find a
friend who really does like it. If it were me, I would probably buy some 1
gallon glass carboys, and maybe a 3 gallon depending on the kind of wine you
like. You could keep 1 gallon as is, and age to see how the wine tastes as a
dry veggie wine. You could try to stabilize & sweeten another gallon to get
a medium sweet wine. And another gallon, you could try to stabilize and
sweeten another gallon to get a sweet wine. I have not done this particular
duo, but Terry Garey suggests combining beets with blueberries...you could
try to alter the beet taste by adding blueberries to create another 1 gallon
batch. Maybe some others will have some suggestions.
Darlene
Wisconsin

"Allen" wrote in message
news:2IUPd.383555$Xk.266305@pd7tw3no...
I tried making some beet wine but it ended with a very strong beet taste.
Just about like beet juice with kick. Would dividing it and restarting
help
to get a drinkable product? If so what proportions would be a good place
to
start at? I have 5 gallons of this "wine" to play with.
Thanks for any input as I would hate to have to throw it away.

"Allen" wrote in message
news:2IUPd.383555$Xk.266305@pd7tw3no...
I tried making some beet wine but it ended with a very strong beet taste.
Just about like beet juice with kick. Would dividing it and restarting
help
to get a drinkable product? If so what proportions would be a good place
to
start at? I have 5 gallons of this "wine" to play with.
Thanks for any input as I would hate to have to throw it away.

Welches Concord is the strongest flavored grape juice if you are looking
to submerge the beet flavor under something else. That's what I'd do.
Good luck, you'll need it!
Bob
--
http://www.RoanokeIsland.com
35* 55' N, 75* 40' W

How old is it?

It is not a wine that you can drink at week 4 !!!!!!!!!!!!!!!!

Beet wine is distinctly "earthy" in its early stages and needs a good 2
years to mature into a delicious wine. It also needs to be covered so that
no light gets to the wine or it will fade drastically. I haven't done beet
wine for a few years but in addition to keeping it in a darkened room I also
put the carboy into a completely closed box! It does react to the light
amazingly quickly. I even had a couple of darkened glass carboys that I used
to use specifically for beet wine -- but I still kept them in extra
darkness.

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
"Allen" wrote in message
news:2IUPd.383555$Xk.266305@pd7tw3no...
I tried making some beet wine but it ended with a very strong beet taste.
Just about like beet juice with kick. Would dividing it and restarting
help
to get a drinkable product? If so what proportions would be a good place
to
start at? I have 5 gallons of this "wine" to play with.
Thanks for any input as I would hate to have to throw it away.

The wine is about 1 month from last racking which I know isnt very old but I
was curious. Starting SG was 1.088 and ending was 0.985
"Dar V" wrote in message
...
How old is the wine? And what was your starting and ending SG?
The reason I ask, is that veggie wines take (generally) longer to mature
than fruit wines. My homemade wine book by Terry Garey suggests keeping
the
wine two years at least. Generally, if I get a wine I'm not to thrilled
with, I try adding 7-up to it and turn it into a wine cooler or find a
friend who really does like it. If it were me, I would probably buy some 1
gallon glass carboys, and maybe a 3 gallon depending on the kind of wine
you
like. You could keep 1 gallon as is, and age to see how the wine tastes as
a
dry veggie wine. You could try to stabilize & sweeten another gallon to
get
a medium sweet wine. And another gallon, you could try to stabilize and
sweeten another gallon to get a sweet wine. I have not done this
particular
duo, but Terry Garey suggests combining beets with blueberries...you could
try to alter the beet taste by adding blueberries to create another 1
gallon
batch. Maybe some others will have some suggestions.
Darlene
Wisconsin

"Allen" wrote in message
news:2IUPd.383555$Xk.266305@pd7tw3no...
I tried making some beet wine but it ended with a very strong beet taste.
Just about like beet juice with kick. Would dividing it and restarting
help
to get a drinkable product? If so what proportions would be a good place
to
start at? I have 5 gallons of this "wine" to play with.
Thanks for any input as I would hate to have to throw it away.

I agree it is very "earthy" which is why I thought something might be wrong
with it. My grandfather used to make beet wine but it never looked like
this. I think he used to use leftover liquid from when they canned beets for
the winter, so his was more of a rose(?) colour and not very strong beet or
earthy flavour.
"pinky" wrote in message
.uk...
How old is it?

It is not a wine that you can drink at week 4 !!!!!!!!!!!!!!!!

Beet wine is distinctly "earthy" in its early stages and needs a good 2
years to mature into a delicious wine. It also needs to be covered so that
no light gets to the wine or it will fade drastically. I haven't done beet
wine for a few years but in addition to keeping it in a darkened room I
also
put the carboy into a completely closed box! It does react to the light
amazingly quickly. I even had a couple of darkened glass carboys that I
used
to use specifically for beet wine -- but I still kept them in extra
darkness.

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
"Allen" wrote in message
news:2IUPd.383555$Xk.266305@pd7tw3no...
I tried making some beet wine but it ended with a very strong beet taste.
Just about like beet juice with kick. Would dividing it and restarting
help
to get a drinkable product? If so what proportions would be a good place
to
start at? I have 5 gallons of this "wine" to play with.
Thanks for any input as I would hate to have to throw it away.

I made 12 gallons of sugarbeet wine 3 years ago. At one year it was no good,
the taste stayed in your throat for ever. now 2 years later it is really
good.
Like Elderberries it took a long time to come around.

Moe


"Ken Vale" wrote in message
...
Allen wrote:
I tried making some beet wine but it ended with a very strong beet
taste.
Just about like beet juice with kick. Would dividing it and restarting
help
to get a drinkable product? If so what proportions would be a good place
to
start at? I have 5 gallons of this "wine" to play with.
Thanks for any input as I would hate to have to throw it away.


I have been told that Beet wine takes at least two years to age before
it is worth drinking (Jack Keller mentioned this in regards to someone's
idea of a great April Fool's Day joke).
Ken

I hope you read what Maurice had to say about his beet wine. One month is a
very young wine to worry about how it tastes; your wine is far from what it
could be. Sounds like your starting and ending SG put your % alcohol by
volume at about 12%, which is good for keeping it for 2 years. It is also a
dry wine. What you'd like to do with the 5 gallons is up to you and your
taste buds, but I wouldn't toss it.
Darlene ;o)
Wisconsin


"Allen" wrote in message
news:2yeQd.393662$Xk.174339@pd7tw3no...
The wine is about 1 month from last racking which I know isnt very old but
I
was curious. Starting SG was 1.088 and ending was 0.985
"Dar V" wrote in message
...
How old is the wine? And what was your starting and ending SG?
The reason I ask, is that veggie wines take (generally) longer to mature
than fruit wines. My homemade wine book by Terry Garey suggests keeping
the
wine two years at least. Generally, if I get a wine I'm not to thrilled
with, I try adding 7-up to it and turn it into a wine cooler or find a
friend who really does like it. If it were me, I would probably buy some
1
gallon glass carboys, and maybe a 3 gallon depending on the kind of wine
you
like. You could keep 1 gallon as is, and age to see how the wine tastes
as
a
dry veggie wine. You could try to stabilize & sweeten another gallon to
get
a medium sweet wine. And another gallon, you could try to stabilize and
sweeten another gallon to get a sweet wine. I have not done this
particular
duo, but Terry Garey suggests combining beets with blueberries...you
could
try to alter the beet taste by adding blueberries to create another 1
gallon
batch. Maybe some others will have some suggestions.
Darlene
Wisconsin

"Allen" wrote in message
news:2IUPd.383555$Xk.266305@pd7tw3no...
I tried making some beet wine but it ended with a very strong beet
taste.
Just about like beet juice with kick. Would dividing it and restarting
help
to get a drinkable product? If so what proportions would be a good
place
to
start at? I have 5 gallons of this "wine" to play with.
Thanks for any input as I would hate to have to throw it away.

Thanks for the input everyone. The taste just wasnt what I expected which is
why I came here for advice before doing anything. I'll try hiding it away
for awhile and check it later (much later) Thanks again
"Dar V" wrote in message
...
I hope you read what Maurice had to say about his beet wine. One month is
a
very young wine to worry about how it tastes; your wine is far from what
it
could be. Sounds like your starting and ending SG put your % alcohol by
volume at about 12%, which is good for keeping it for 2 years. It is also
a
dry wine. What you'd like to do with the 5 gallons is up to you and your
taste buds, but I wouldn't toss it.
Darlene ;o)
Wisconsin


"Allen" wrote in message
news:2yeQd.393662$Xk.174339@pd7tw3no...
The wine is about 1 month from last racking which I know isnt very old
but
I
was curious. Starting SG was 1.088 and ending was 0.985
"Dar V" wrote in message
...
How old is the wine? And what was your starting and ending SG?
The reason I ask, is that veggie wines take (generally) longer to
mature
than fruit wines. My homemade wine book by Terry Garey suggests keeping
the
wine two years at least. Generally, if I get a wine I'm not to thrilled
with, I try adding 7-up to it and turn it into a wine cooler or find a
friend who really does like it. If it were me, I would probably buy
some
1
gallon glass carboys, and maybe a 3 gallon depending on the kind of
wine
you
like. You could keep 1 gallon as is, and age to see how the wine tastes
as
a
dry veggie wine. You could try to stabilize & sweeten another gallon to
get
a medium sweet wine. And another gallon, you could try to stabilize and
sweeten another gallon to get a sweet wine. I have not done this
particular
duo, but Terry Garey suggests combining beets with blueberries...you
could
try to alter the beet taste by adding blueberries to create another 1
gallon
batch. Maybe some others will have some suggestions.
Darlene
Wisconsin

"Allen" wrote in message
news:2IUPd.383555$Xk.266305@pd7tw3no...
I tried making some beet wine but it ended with a very strong beet
taste.
Just about like beet juice with kick. Would dividing it and
restarting
help
to get a drinkable product? If so what proportions would be a good
place
to
start at? I have 5 gallons of this "wine" to play with.
Thanks for any input as I would hate to have to throw it away.