How To Make Rosehip Wine

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.

Preparation time: 15 minutes

Initial fermentation time: 7 days

Time to be ready to drink: 2 months

Sweetness: Medium Sweet

Calories per bottle: 400 approx

Yield: 6 bottles

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