4 litres (8 pint) - water,
3 kg (6,6 lb) red sweet beetroots, washed, peeled and grated,
2 kg (4,4 lb) - sugar,
30 grams (1,5 oz) yeast,
200 g (7 oz) raisins,
300 g (10,6 oz) prune, without stone.
1. Put grated beetroots in big saucepan, bring to boil. Cook for 2 hours on low heat. Chill.
2. Add in to warm beet remained ingredients, stir until sugar dissolved, mix, cover tea towel and leave for 2weeks.
3. Strain beetroot wine and discard. Pour wine into bottles, cork tightly and keep in the refrigerator.