10 medium sized beets (red)
water
2 1/2 lb. sugar
1/2 cake compressed yeast (or equivalent)
1 piece toast
1 tbsp. raisins
black pepper

Cut beets fine; add water to cover and cook until tender. Drain well and let stand until next day. Add sugar to one gallon beet juice. Add enough black pepper that will stay on a ten cent piece. Cook for 10 minutes. When the beets and water are warm like milk, pour through a cheesecloth. Add the yeast spread on toast and 1 tablespoons raisins. Set in a warm place 10 days, then put through cloth again. Bottle it and in 10 days it is like Port wine.