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I shredded them with a kitchen aid and then boiled the pulp to soften it a bit. I added sugar to 1.090, pectic enzyme, and step fed with Fermaid O and K. I used a starter and I think RC212. I’m sure I used oak in the primary as well. I’ll have to go back and look. I'm fairly certain I did an extended maceration and then let it sit. When I tasted it this summer it still had a bit of a beet taste. Now though, it’s amazing. It is dark raspberry on the nose with a hint of chocolate perhaps. It smells syrupy but then it’s not at all. It’s quite earthy and fairly dry. You wouldn’t know it’s beet wine. Well, I wouldn’t … I do lIke the earthy-ness of it.

[QUOTE="David Violante, post: 882332, member: 43924"] I shredded them with a kitchen aid and then boiled the pulp to soften it a bit. I added sugar to 1.090, pectic enzyme, and step fed with Fermaid O and K. I used a starter and I think RC212. I’m sure I used oak in the primary as well. I’ll have to go back and look. I'm fairly certain I did an extended maceration and then let it sit. When I tasted it this summer it still had a bit of a beet taste. Now though, it’s amazing. It is dark raspberry on the nose with a hint of chocolate perhaps. It smells syrupy but then it’s not at all. It’s quite earthy and fairly dry. You wouldn’t know it’s beet wine. Well, I wouldn’t 😂… I do lIke the earthy-ness of it. [/QUOTE]

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