Rosehip is a common and undemanding crop. You can often observe how, closer to winter, many bushes remain unclaimed. We propose to correct this situation and prepare an unusual wine from rose hips. Moreover, you can use both fresh and dried / frozen berries.
They also make rose hips: tincture, liquor
Classic rosehip wine recipe
Ingredients
Fresh rose hips – 3 kg (dried – 2 kg)
Sugar – 3 kg
Water – 10 L
Unwashed raisins (fresh grapes) – 100 g
Method of preparation
Crush the fruit with a wooden rolling pin. If using dry berries, cut in half. Bones may not be removed.
Prepare sugar syrup (2 liters of water + 2 kg of sugar) and cool it down to below 30°C.
In a wide-mouthed container, add rose hips, sugar syrup, the rest of the water (8 liters), crushed unwashed grapes or raisins. The last ingredient contains wild yeast needed for fermentation.
Stir and tie the neck with gauze. Then put the container for 3-4 days in a dark warm (18-25°C) place. Stir once a day.
If signs of fermentation appear (foam, hiss, sour smell), pour the mixture into a fermentation tank (fill up to a maximum of 2/3 of the volume) and install a water seal.
Now you need to put the bottle in a dark place at 18-29°C. During the fermentation period, it is very important to maintain a stable temperature.
After 7 days, filter the wort through cheesecloth to separate the pulp (solid part). Add the remaining sugar (1 kg) to the fermented juice and reinstall the water seal.
After 4-6 weeks, the water seal will stop gurgling (the glove will deflate), sediment will appear at the bottom, and the wine itself will become noticeably lighter. This means that active fermentation is over.
If fermentation does not stop 50 days after the start of preparation, so that bitterness does not appear, the wine must be drained from the sediment through a straw and left to ferment under a water seal or a glove under the same conditions.
Drain the fermented young wine from the rose hips through a straw into another clean container. It is important not to touch the sediment at the bottom. If desired, add more sugar to taste or fix with vodka (alcohol) in an amount of 2-15% of the volume.
Fill storage containers to the top so that there is no contact with oxygen. Close the lid tightly (or install a water seal), transfer to a dark cool (5-16°C) place for aging.
After 2-3 months, drain the wine from the sediment into the prepared bottles, then tightly seal with corks.
Store in refrigerator or basement. Subject to the temperature regime of 10-16 ° C, the shelf life is up to 2 years.
Frozen Rosehip Wine Recipe
Ingredients
Frozen rose hips – 2 kg
Sugar syrup – 4 l
Method of preparation
Peel the rose hips caught by frost, rinse, place in a bottle, pour warm sugar syrup, close with a fermentation stopper and leave for about 3-4 weeks.
Then drain the liquid, strain, bottle and put in a cool place to ripen for about 6 months. The longer the wine sits, the tastier it will be.
Attention! From the remaining rose hips, from which the infusion has already been drained, you can make another wine. To do this, it must again be filled with the same amount of syrup as the first time, but less sweet.
Dried Rosehip Wine Recipe
Ingredients
Whole dried rose hips – 1 kg (or 500 g chopped)
Sugar – 1 kg of sugar
Water – 3 liters of water
Method of preparation
Place the prepared rosehip in a bottle and pour in a solution of sugar. To prevent the fruit from floating, place gauze at the base of the neck.
Close the bottle with gauze and keep in a cool place. After the cessation of vigorous fermentation, strain the wine, filter through cotton wool or a coarse cloth, pour into a clean and dry bottle so as not to affect the sediment.
In conclusion, I would like to add, if you were looking for a recipe for wine from rosehip petals, but did not find anything sensible – this is not just. After all, rosehip leaves do not have any outstanding characteristics to make any kind of wine from them.
Instead, we recommend making wine from tea rose petals.
Relevance: 01.08.2018
Tags: Wine and vermouth, Wine recipes