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3/4 kg sugar 1 litre water 30 gm yeast juice of 2 limes METHOD Boil and cut the beet root into small cubes. Add water and boil again for 10 minutes. Cool and strain through muslin, add lime juice. Pour the liquid into the brewing vessel and sprinkle dry yeast on top. Secure the mouth with 2 layers of cloth and keep in warm place. After 14 days, decant the clear solution into clean bottles and store. Use only after 2 months, when the wine has matured. |
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