Rose hips

Rose Hip Wine

For 1 Imperial gallon:


3 lbs fresh rose hips
18 cups of hot water
2 1/2 lbs of sugar
1 1/4 tsp acid blend
1 tsp yeast nutrient
1/2 tsp yeast energizer
1 crushed Campden tablet
1/2 tsp pectic enzyme
1 pkg Lalvin EC-118 wine yeast


Pick the rose hips after the first frost. Wash thoroughly and cut up or crush. Combine all ingredients except the yeast and pectic enzyme. Pour in the hot water and stir to dissolve. Cover primary and let stand for 24 hours. Add pectic enzyme and yeast as per instructions on package. After 6 days strain through a sieve into a glass bottle. Attach airlock. When fermentation is complete (about 3 weeks) rack off the sediment into a clean secondary. Top up to 2 inches below neck of bottle with cooled pre-boiled water. Reattach air lock. Rack off sediment again after 2 months. When clear you can bottle.

The wine can be sweetened using Wine Sweetener and filtered if desired.

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