I had only one goal when this pandemic started - to survive the summer. Now that we approach August I have to set another that will take me at least a bit further: Beatroth wine!
My supplies are running out so today I got all I need. Procedures will follow tomorrow

This time I’m going for the yellow variety of this, but you can just as well use red beats.
You need ...
1 kg beat roths
water
2 kg caster sugar
250 g raisins
Hard bread (“knäckebröd”, rye type, or rye rusks)
150 g live baking yeast
One clean 8-10 liter pail, pref. with a lid..

1. Clean and slice the beats and boil them on a low flame for two hours in 2 liters of water.

2. With the lid on and timer set I will now go looking for a pail. Whatever I find will probably have to go into the dishwasher ...

Found it and started the dishwasher..

The end product will be quite strong, not so sweet and fully comparable to finer sherry, but definitely better after storage if you manage to suppress your temptations. After some 10 years, if a bottle is forgotten, it’s absolutely amazing. So gather the ingredients and join me.

The variety with red beaths gives "red port" instead. I have made double batches from yellow beats and not managed to save any. Good ingredient in gin drinks (eg martini), drinks including elderflower or other cocktails and perfect served with finer desserts in a carafe

Nice and clean and 8 minutes to go

Ready for step 3. Unfortunatley I don’t have any pigs

3. Strain the spade, pour it into the clean vessel and add the 2 kg of sugar. Stir so that the sugar dissolves and then add the 250 g raisins and 3 liters of cold water.
If necessary let cool enough not to kill the yeast which comes next

4. Spread 5-6 slices of hard bread with the 150 g of regular live baking yeast.

5. Place the slices on top of the liquid with the yeast facing down. Cover with plastic or a tight lid and let stand at room temperature for a month.

The rest of the recipie is simple and very straght forward ...

6. After one month strain the liquid from bread crumbs and raisins - avoid including the bottom deposit - Put it back in the cleaned pile and leave for another month with air holes in the plastic or the lid slightly open this time.

7. After one more month it’s time to fill your bottles - preferably with a siphon or other rubber tube to avoid the bottom deposit, but the first times I managed without. As long as you move the container very gently not to stir up the bottom content.

If you do, you have to wait another month for the liquid to clear

So, a process with a goal for the next two months of pandemic. Will last me to the beginning of October. In the meantime I’ll collect some empty 75 cL bottles and find my siphon.