Some may say I am too frugle when it comes to yeast. They might be right Yeast is cheap, but a healthy slur is priceless! So I am going to make another "2nd Wine" utilizing the beets (not the fruit as it is pretty well spent)
I wanted to heat the juice to drive off the sulfites that are added. I knew I had a healthy yeast starter so I didn't worry too much about oxygen. Plus I added yeast nutrient. This will be the last batch from this yeast.


7 cans of Welch's Grape Juice Concentrate (canned, not frozen)
5 lbs of sugar
1 tablespoon tannin
3 tablespoons Acid Blend
1 tablespoon Yeast Nutrient
Water to make 3.5 (that's 3 1/2) gallons of must


Bring two gallons of tap water to a boil. Remove from heat.
Stir in sugar and grape juice concentrate.
Put into clean fermentor (I used my food-grade conical fermentor, that's why I made the extra 1/2 gallon)
Add cold tap water to 3 1/2 gallon mark.
When it cools to room temp, add the stockings of beets.


Rack every two to three months into sanitized 5 gallon glass carboy, topping with sterile simple syrup.

At about the 8 month mark, if fermentation is stable, add sodium bisulfite and potassium bisulfite with sparkloid according to instructions.
Rack twice in the next two weeks.

Filter and bottle.

Enjoy in a few more months.