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.
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
Fermenting pail (food-grade bucket, large stainless pot)
Large tea towels
Fine mesh strainer
5 wine bottles/corks
- Clean the rose hips thoroughly, removing stems and tails, and discard any that are green or damaged.
- Place the washed rose hips in a sterilized fermenting bucket and crush them by squeezing through your fingers.
- Add a crushed Campden tablet and pectic enzyme, then cover with a tea towel and leave for 24 hours.
- 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.
- Aerate the mixture by stirring vigorously and add lemon juice, zest, and yeast nutrient.
- Rehydrate the yeast according to package instructions and add it to the bucket, stirring well.
- Cover the bucket and allow the mixture to ferment for five days, stirring daily.
- 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.
- Rack off into a fresh demi-john when fermentation appears to have finished, and allow the wine to clear for about two months.
- Bottle the wine in sterilized wine bottles and mature for at least six months before enjoying the flavorful results.