- Beetroot – 1 kg
- Sugar – 1 kg
- Water – 3½ litres
- Yeast – 1 teaspoon
- Warm Water – ½ cup
- Cinnamon – 3-4 one-inch piece
- Clove – 6-7 sticks
- Lemon – 2
Before you start off, keep a clean dry earthenware container and a wooden spatula ready. Both should be devoid of moisture content. In Bangalore there is a shop in Commercial street where you can buy the earthenware container.
- Peel off the beetroot skin and grate them finely. Use fresh beetroots. This will give good color for the wine.
- Dissolve yeast along with 1 teaspoon sugar in 1/2 cup luke warm water. Cover with a lid. Keep it aside to rise.
- Boil 3.5 litres of water in a clean vessel.Once it starts boiling, add the grated beetroot and let it get cooked. Switch off the burner when done,and keep this aside to cool. Dont let it cool completely. Once it is luke warm strain it to a clean dry earthenware container (bharani). Use a muslin cloth for straining.
- Add sugar, lemon juice, cinnamon, cloves and yeast. Stir well using a wooden spatula.
- Close the lid and keep this air-tight for the next 15 days. Open the lid and stir it once on 4th or 5th day.
- On the 15th day, open the container, strain it to remove the residues and store in clean, dry air-tight glass bottles.
- Preserve in dark cool place.