Rose-Hip Wines, Sherries, and/or Meads

Rose Hip Wine (2)

April 5, 2001
  • 2 pounds of rose hips
  • 2-1/2 lbs finely granulated sugar
  • 7-1/4 pts water
  • 1 tsp acid blend
  • 1/2 tsp pectic enzyme
  • 1 tsp yeast nutrient
  • Montrachet wine yeast

Put the water with sugar in it on to boil. Meanwhile, wash and inspect the rose hips for insects. Chop the hips coarsely in a blender or food chopper, put in nylon straining bag, and tie bag closed. Put bag in primary and pour boiling sugar-water over bag. Cover primary and set aside to cool. When room temperature, add pectic enzyme, acid blend and yeast nutrient. Recover and set aside 12 hours. Add yeast. Stir and squeeze the bag twice daily for 8-9 days. Drain and squeeze bag to extract juice. Pour juice into secondary. Fit airlock and set in dark place for 2 months. Rack into sterilized secondary, top up and refit airlock. Return to dark place and rack again after 4 months, top up and refit airlock. When clear, stabilize wine and sweeten to taste. Wait 10 days and rack into bottles. Age additional 18-24 months in dark place. [Adapted recipe from Terry Garey’s The Joy of Home Winemaking ]

Rose Hip Wine (3)

April 5, 2001
  • 1/2 lb dried rose hips
  • 2-1/2 lbs finely granulated sugar
  • 7-1/4 pts water
  • 1 tsp acid blend
  • 1/2 tsp pectic enzyme
  • 1 tsp yeast nutrient
  • Montrachet wine yeast

Crush the dried rose hips, rinse and soak in water overnight. Put sugar in water and set on stove to boil. Meanwhile, drain, put in nylon straining bag and tie closed. Put bag in primary and pour boiling sugar-water over bag. Cover primary and set aside to cool. When room temperature, add pectic enzyme, acid blend and yeast nutrient. Recover and set aside 12 hours. Add yeast. Stir and squeeze the bag twice daily for 8-10 days. Drain and squeeze bag to extract flavor. Pour liquid into secondary. Fit airlock and set in dark place for 2 months. Rack into sterilized secondary, top up and refit airlock. Return to dark place and rack again after additional 2 months, top up and refit airlock. When wine clears, stabilize wine and sweeten to taste. Wait 10 days and rack into bottles. Age additional two years in dark place. [Author’s own recipe]

Rose Hip Wine (1)

April 5, 2001
  • 3-1/2 pounds of rose hips
  • 2 lbs finely granulated sugar
  • 7-1/3 pts water
  • 1 tsp acid blend
  • 1/2 tsp pectic enzyme
  • 1 tsp yeast nutrient
  • Montrachet wine yeast

Put the water on to boil. Meanwhile, cut the stems and ends off the rose hips. Chop the hips coarsely, put in nylon straining bag, and tie bag closed. Put bag and sugar in primary. Pour boiling water over these and stir well to dissolce sugar. Cover primary and set aside to cool. When room temperature, add pectic enzyme, acid blend and yeast nutrient. Recover and set aside 12 hours. Add yeast. Stir twice daily for 8-9 days. Drain and squeeze bag to extract juice. Pour juice into secondary. Fit airlock and set in dark place for 6 weeks. Rack into sterilized secondary, top up and refit airlock. Return to dark place and rack again after 3 months, top up and refit airlock. Return to dark place for 3 months. If wine has not cleared, fine with gelatin, wait two weeks, and rack again. When clear, bottle. Age additional 18-24 months in dark place. [Adapted recipe from Steven A. Krause’s Making Wines from the Wild ]