color love the color on this one!

patrad · Dec 9, 2017

I happened to make some beet/roasted garlic soup for dinner. . and a cup of that ended up with the mash before bottling

cone9 · Dec 9, 2017

Beautiful! I also make a red beet based sauce that is one of my favorites in flavor, color and texture.

Mr.CtChilihead · Dec 9, 2017

Color looks fantastic..

Twice the Spice · Dec 9, 2017

Looks awesome, almost looks artificial.

Sinn · Dec 9, 2017

Looks Great! i would just want to open that and drink it right out of the bottle

Redeemer · Dec 9, 2017

patrad said:
I happened to make some beet/roasted garlic soup for dinner. . and a cup of that ended up with the mash before bottling

That color is beautiful! I love beets. I'm making a batch of beet kvas as I type this. I made a batch of sauce with beets once and it was quite pretty, but make sure to use extra ascorbic acid. Beets tend to oxidize and not in a ruby red fashion. They get very dull looking.

jhc · Dec 10, 2017

Recipes I've seen have called for 1/4 tsp ascorbic acid per quart of sauce - does that sound right to you?

jhc · Dec 10, 2017

To get that color, are you guys using enough beets that they contribute much to the taste or does a little do a long way?

patrad · Jan 24, 2018

jhc said:
To get that color, are you guys using enough beets that they contribute much to the taste or does a little do a long way?

There is no beet flavor at all. Color has stuck around.

patrad · Jan 24, 2018

jhc said:
Recipes I've seen have called for 1/4 tsp ascorbic acid per quart of sauce - does that sound right to you?

Personally I use vinegar or fresh lemon or lime juice to add acidity