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By September 20, 2017 0 Comments Read More →

Rosehip Wine

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Rose-hips from the wild rose (Rosa rugosa) have been used for centuries for food, drink and medicine. They can be found in many hedgerows, but health food stores and brewing shops also stock rose-hip shells, and you only require small quantities. Rose-hips don’t have much flesh beneath the skin, and are filled with tiny seeds covered with silky hairs. The skin, often tasting of apple, is where most of the food value and nutrition are found. As wild rose petals fade in late autumn, rose-hips ripen and swell, turning an attractive scarlet and orange hue.

  • 900g freshly picked rose-hips
  • 1.35kg granulated sugar
  • 1 tsp/5g pectic enzyme
  • 1 tsp/5g citric acid
  • 1 tsp/5g yeast nutrient
  • 1 tsp/5g all-purpose yeast
  • Campden tablets (as required)
  • 4.5 litres water (approx.)


This recipe requires an activated yeast starter. Here’s how to start it off:

1           Add 5g of yeast and two teaspoons of sugar to a small bottle of warm water.

2           Shake the bottle well to get it going, then leave to stand in a warm place for 12 hours, after which time it should be bubbling away and ready to add to the ‘must’ in the bucket or demijohn.


1           Sterilise a plastic bucket using 1 crushed Campden tablet dissolved in water.

2           Thoroughly wash the rose- hips, particularly if they were picked from hedgerows close to country roads, then crush them with a wooden mallet or cut them in half. Place them in the bucket, together with the sugar, and pour over 3 litres of boiling water, then stir well to dissolve the sugar.

3           When the liquor has cooled, add the rest of the ingredients and the activated yeast starter. Cover the bucket and leave in a warm place for 5 days, stirring twice daily.

4           Strain the liquid through muslin (or a jelly bag over a plastic sieve) into a sterilised demijohn using a funnel, then add cooled, boiled water to fill up any remaining space and fit a bored bung complete with an airlock.

5           Leave the demijohn in a warm place (around 21°C) to ferment for 2 months, and when sediment forms and the ‘must’ starts to clear, rack it into a fresh sterilised demijohn, topping up the space as before, and add 1 crushed Campden tablet.

6           Leave the wine to stand for a further 3 months before racking again, then bottle.

 If the wine is too dry for your palate, sweeten it with a little unfermented grape juice or some saccharine, but be cautious with the amount, as you do not want to restart the fermentation process.



Posted in: Home Brewing

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