Rosehip Wine

Recipe

2lb fresh rosehips
1 tsp citric acid

3lb sugar

1 gallon water

yeast and nutrient

pectice enzyme

Method

Start by boiling up the gallon of water and while this is on the go wash the rose hips well then crush, cut and chop (or blitz in small food whizzer).

Put sugar into polythene bucket and add the crushed rosehips.

Pour the boiled water over the sugar/rosehips and stir to fully dissolve the sugar. Leave to cool and then add pectic enzyme.

After 24 hours later add the citric acid, yeast and nutrient.

Leave closely covered in a warm place for 2 weeks stirring daily.

Strain the liquor through nylon bag and put into demijohn. Fit airlock and continue to ferment until the wine clears, approx 3 months.

Rack off into clean demijohn and store in bulk for a further 3 months.

Rack again then bottle.

Remember to keep all wine equipment sterilised at all times not forgetting the daily stirring spoon.

Notes

This recipe was lifted from http://www.rivercottage.net/recipes/rosehip-wine-medium/

Update

Transferred to Demijohn and waiting to clear.