Rosehip Wine
2lb /900g fresh rose hips (I freeze mine to split the skins a bit)
3lb /1.35kg sugar (dissolved in 3 litres boiling water)
1 tsp pectolase
1 tsp citric acid (or juice of a lemon)
1 tsp yeast nutrient
wine yeast
You should try not to break or split the seeds, as bitterness will be released. Certainly don't use an electric blender to break up the hips. I used a mallet, which sent them pinging round the kitchen, then I just sliced the hips with a knife. Rosehips are a real faff, and I won't be bothering again
1. Place crushed/split hips in a fermenting bin with the sugar syrup. When cooled to about 20c, add rest of ingredients. Stir daily for a week.
2. Strain into a DJ, fit airlock. Rack & clear as usual.
from A Step by Step Guide to Making Homemade Wine: Amazon.co.uk: Judith Irwin: Books
2lb /900g fresh rose hips (I freeze mine to split the skins a bit)
3lb /1.35kg sugar (dissolved in 3 litres boiling water)
1 tsp pectolase
1 tsp citric acid (or juice of a lemon)
1 tsp yeast nutrient
wine yeast
You should try not to break or split the seeds, as bitterness will be released. Certainly don't use an electric blender to break up the hips. I used a mallet, which sent them pinging round the kitchen, then I just sliced the hips with a knife. Rosehips are a real faff, and I won't be bothering again
1. Place crushed/split hips in a fermenting bin with the sugar syrup. When cooled to about 20c, add rest of ingredients. Stir daily for a week.
2. Strain into a DJ, fit airlock. Rack & clear as usual.
from A Step by Step Guide to Making Homemade Wine: Amazon.co.uk: Judith Irwin: Books
Comment