Five days is reasonable in a cool kitchen and long in a warm one, which is the useful way to think about every one of these. Taste daily rather than counting days, and refrigerate when you like it. A young ferment is also more prone to ropiness before the microbes settle out.
Dag
@grated_too_fine
Brewed for years before switching to wild ferments.
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Grating is most of it and the warmth is the rest. Ropiness comes from bacteria producing thick stringy compounds while they work through sugars, and grated beet releases far more sugar far faster than cubes do, so you handed them a lot to work with in a warm room.
Some recipes warn about grated beet for exactly this reason, and for pushing the alcohol and off-flavours up too. Cube them next time, it genuinely changes the batch.