• Description

Rosehips are the fruit of the wild rose. If you keep an eye open for wild roses in flower you can go back later for the rosehips! They can be very thorny, you have been warned!

Rosehip Wine
For 1 Gallon
1kg Rosehips
1tsp Citric Acid or juice and zest of a large lemon
1kg Sugar or 1.5 kg for a medium wine
1 tspPectolase
Yeast and Nutrient
1 small cup cold tea- no milk or sugar!
You can use them whole but some people say it's better if you
knock the rosehips about a bit to break them up roughly.
If you can be bothered it'd better to get most of the pips as they can add a bitterness.

Put the rosehips and the sugar into a bucket and pour over two pints of boiling water to dissolve the sugar.
Allow to cool, preferably overnight.
Then add all the other ingredients and ferment for about a week.
Strain off the pulp into a clean demi john and carry on the fermentation until finished.
Syphon off into a clean demi john and add a campden tablet and a potassium sorbate tablet.
Add finings to clear if required
When clear, bottle and store.