Beetroot Wine (spiced)

Despite staggered planting our beetroot had other ideas and was all ready at once! (oh this learning curve can be confusing...).
We made beetroot wine from Richs Dads Wine book (Homemade Country Wines, 1966)

Spiced Beetroot Wine

1 gallon water
4lb beetroot
3lb sugar
1 lemon
4-6 cloves
1/2 oz ginger
Bakers yeast.

Wash the beetroot well, then slice this thinly. Bring to the boil in the water with the thinly peeled rind of the lemon, the cloves and the ginger. Simmer till the beetroot is tender and losing its colour. Strain on to the sugar, preferably in a large bowl. Stir well. When luke warm, mix the yeast  with a little of the liquid and add lemon juice to the liquid.
Cover and leave in a warm place for a few days to begin fermentation. Then pour into a fermentation jar, insert an airlock and leave in a warm place to continue fermenting to a finish.