Rose Hip Wine
Ingredients
Fresh Rose Hip Wine (5 Gallons)
- 15 Pounds Fresh Rose hips (more will not hurt)
- Water to 5 Gals Water (hot)
- 10 Pounds Sugar (Check Sg- 1095 to start)
- Pectic Enzyme (Liquid 20 drops)
- 1 Can Frozen Fruit Punch (100% juice)
- 5 Teaspoons Acid Blend
- 2½ Teaspoons Yeast Nutrient
- 1 tsp Grape Tannin
- 5 Campden, crushed
- 1 Package Wine Yeast
With fresh hips, cut off stalks and any foreign matter. In the wild the red hips can be found on the dried stalks even through winter. Wash and drain. Crush or mince. Put in nylon straining bag, tie top, and place in primary. Pour over hot water and stir in all other ingredients EXCEPT yeast. Cover primary. After 24 hours, add yeast. Cover primary. Stir daily, check Specific Gravity, and press pulp lightly to aid juice extraction. When ferment reaches S.G. of 1.040 (about 3 to 5 days) strain juice from bag. Siphon wine off sediment into 6.5 gallon glass carboy secondary. Attach airlock. When ferment is complete (S.G. has reached 1.000 -- about 3 weeks) siphon off sediment into clean 5 gallon glass carboy secondary. Reattach airlock. To aid clearing siphon again in 2 months and again if necessary before bottling.
To bring out the full flavors in this wine it is best after it has aged for at least 2 years. A young Rose hip wine will lack in taste, aroma and body..... Be Patient and you will not regret it.
NOTE: To sweeten wine, at bottling add 2½ tsp. Stabilizer, then stir in 1¼ to 2½ lbs. dissolved sugar per 5 gallons.
