How To Make Rosehip Wine
Wash the rose hips well in tepid water.
Crush the rose hips with a mallet.
Put the sugar in a sterilized fermenting bucket with the crushed rose hips.
Add 6 pints/3 litres of boiling water.
Stir well to dissolve the sugar.
Add cooled boiled water or cold water straight from the tap.
Wait for the mix or liquor to cool to 20°c/70°f.
Add the rest of the ingredients and stir.
Leave in a warm place for 7 days.
Cover loosely and stir daily.
Sieve into a demijohn.
Fit bung and airlock and leave to ferment for 10 days.
Rack wine into clean demijohn.
Add a crushed campden tablet to ensure fermentation has ceased.
Leave to clear then bottle. You may need to rack wine a couple of times before bottling.
When crushing rose hips don’t break the seeds as this will release bitterness to the must.
Crush the rose hips with a mallet.
Put the sugar in a sterilized fermenting bucket with the crushed rose hips.
Add 6 pints/3 litres of boiling water.
Stir well to dissolve the sugar.
Add cooled boiled water or cold water straight from the tap.
Wait for the mix or liquor to cool to 20°c/70°f.
Add the rest of the ingredients and stir.
Leave in a warm place for 7 days.
Cover loosely and stir daily.
Sieve into a demijohn.
Fit bung and airlock and leave to ferment for 10 days.
Rack wine into clean demijohn.
Add a crushed campden tablet to ensure fermentation has ceased.
Leave to clear then bottle. You may need to rack wine a couple of times before bottling.
When crushing rose hips don’t break the seeds as this will release bitterness to the must.
Rosehip wine is a medium sweet social wine with just 2lb of rosehips and around 3lb of sugar and not much else, you get a lovely rosé wine which will be ready for christmas. Tis the season to be jolly alright!
Preparation time: 15 minutes
Initial fermentation time: 7 days
Time to be ready to drink: 2 months
2lb / 900g rose hips (freshly picked).
3lb / 1.35kg sugar.
1 tsp/ 5g pectic enzyme (pectolase).
1 tsp/ 5g citric acid.
1 tsp/ 5g yeast nutrient.
1 tsp 5g all purpose wine yeast.
1 Campden tablet.
Sweetness: Medium Sweet
Calories per bottle: 400 approx
Yield: 6 bottles
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