Nothing like sipping on some delicious wine after a long day. This traditional Goan wine smells fruity and hits all the right spots. It makes for a wonderful holiday wine because of its warm flavor. It does not have a beetroot flavor which is a huge plus! Try this out sometime 🙂
- Prep time – 20 minutes
- Cook time – 3 months
- Beetroot – 3 kg
- Wheat – 250 g
- White Sugar – 2 kg
- Lemon or Orange – 2
- Water – 5 liters
- Purple Grapes (Chopped) – 1 kg OR Raisins (Chopped) – 500g
- Yeast – 3 tsp
- Citric acid – 1/2 tsp
- Boil the lemon/orange rind with beetroot until it is cooked and soft. Add the chopped raisins or grapes.
- Mix and leave for a day. Then crush everything using your hands.
- Strain the liquid into a fermentation jar. Add 1kg of the sugar, yeast, wheat, citric acid, and lemon juice.
- Keep for eight days and stir the mixture on alternate days.
- On the 9th day add the remaining sugar. Continue to stir every alternate day and then stop stirring on the 20th day.
- Strain the mixture through a thin cloth. After two days, sedimentation, and rack the wine.
- Pour into a bottle and let it mature for at least three months.