How To Make Rose Hip Wine (Recipe & Detailed Directions)

Unlock the rich and unique flavors of rose hips with this guide to making homemade rose hip wine. From the picking to the bottling stage, follow along for a rewarding old fashioned country wine making experience that results in a beautifully amber-hued wine with subtle fruity notes and a hint of vanilla.

Benefits of Rose Hips:

Nutritional Powerhouse: Dive into the world of rose hips, the vitamin C-rich ‘fruits’ of the rose plant, known for their anti-inflammatory and antioxidant properties. Discover the best time for harvesting and how to prepare these precious ingredients for winemaking.

The Recipe:

Ingredients:

2.5 to 3 pounds of clean and ripe rose hips
3 pounds of sugar
Juice and zest of 3 lemons
1 teaspoon of pectic enzyme
1 crushed Campden tablet
1 sachet of white wine yeast
1 teaspoon of yeast nutrient
4.5 liters of purified water

Supplies:

Fermenting pail (food-grade bucket, large stainless pot)
Large tea towels
Long-handled spoon
Siphon tube
Fine mesh strainer
Cheesecloth
1-gallon demi-john
Airlock
5 wine bottles/corks

Directions:

  1. Clean the rose hips thoroughly, removing stems and tails, and discard any that are green or damaged.
  2. Place the washed rose hips in a sterilized fermenting bucket and crush them by squeezing through your fingers.
  3. Add a crushed Campden tablet and pectic enzyme, then cover with a tea towel and leave for 24 hours.
  4. Make a sugar syrup by dissolving sugar in hot water, then pour it over the rose hips in the fermenting bucket and let it cool.
  5. Aerate the mixture by stirring vigorously and add lemon juice, zest, and yeast nutrient.
  6. Rehydrate the yeast according to package instructions and add it to the bucket, stirring well.
  7. Cover the bucket and allow the mixture to ferment for five days, stirring daily.
  8. Carefully strain out solids and siphon the liquid into a 1-gallon demi-john, then add an airlock and store in a cool, dark place.
  9. Rack off into a fresh demi-john when fermentation appears to have finished, and allow the wine to clear for about two months.
  10. Bottle the wine in sterilized wine bottles and mature for at least six months before enjoying the flavorful results.

 

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