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Rosehip Medium Sweet

Ingredients (one gallon)

2 lbs fresh rosehips

3 lbs sugar

1 teaspoon pectic enzyme

1 teaspoon citric acid

1 teaspoon yeast nutrient

1 sachet general purpose yeast

 

Method:

Wash the rosehips well, then cut them in half or crush them with a piece of wood or mallet.

Do not use an electric mixer as this will break the seeds and release bitterness.

Put the sugar in a clean bucket with the rosehips and pour in six pints of boiling water.

Stir well to dissolve the sugar.

When the liquor has cooled to 20degC, add the rest of ingredients and the yeast starter.

Leave in a warm place for a week, covered closely, and stir daily.

Strain through a sieve or piece of nylon netting stretched over a large funnel, into a demijohn.

Fit a bung and airlock.

When the wine clears, rack into a fresh demijohn, add a crushed campden tablet.

Leave for a further three months before racking and bottling.