Home › Wines, Champagne and Doctoring › Red Beet Roots

Red Beet Roots

Brazil, Pernambuco, and Logwood Are not considered very good for coloring wine, as the color of each is liable to be precipitated by any acidity that may be in the wine. To prepare either of the above woods, take 2 lbs. of the wood and boil it in 1 gal. water; when cool add ½ gal. spirit, 95 per cent. To brighten up the color add a little alum, or tartaric acid.

Caramel or Sugar Coloring.

This coloring is described under the head of brandy coloring, and may be found by referring to the index. Red Beet Roots.

Do not cut them on any account, and let them soak 10 minutes in cold water, then scour with a soft brush, and rinse in two waters. Tie them in a cloth, and set on the fire in a pan of cold water, and boil them gently until tender, then pour off the water, and set them to get cold in the cloth; you must then peel and, when wanted, slice them. If the least incision were made by knife or fork to try if tender, the color would escape into the water. Purple beet-roots are alone fit for this purpose, the light colored ones are useless.

PART X.