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  • #1

    Rosehips?

    I have just picked, topped & tailed, washed and frozen 3lbs of roships. I am now after a recipe for them. i have seen the ones that David kindly posted in the wine recipe selection, but noticed that a straining bag is neccesary. As i dont have a straining bag, i was wondering if anyone else had a recipe or any other advice for this one?
    Cheers as uaual for any help!
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  • #2
    I started some Banana wine last weekend. The recipe stated I needed a straining bag too but I couldn't stretch to the cost of one - I used stockinette bag things which were on sale in our local homebrew shop for 22p each - they did the job just fine and were cheap enough that I didn't have to worry about washing the banana mush out of them - all just went in the bin! Planning on making some rosehip wine some time and would probably just use the same things again.
    www.honeyjukes.co.uk

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    • #3
      I agree. Also, I read somewhere to co****ly chop the hips and leave them in until SG 1.000, then transfer to glass and add more nutrient. Half the nutrient in primary vessel, half when transferred. Yes, use a straining bag. The wine should be good dry and with moderate alcohol. I would not go more than 11-12%, as the aroma might be burned off. The aroma or bouquet should get more intense with aging. Sounds wonderful.
      REBEL MODERATOR




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      • #4
        ok guys thats great thanks. stockings or tights? never thought of that, nice one! hope the rosehips i picked will be ok, if not i will pick more after the first frost.
        cheers for your help!

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        • #5
          Why not try freezing and thawing them?


          might have a beneficial effect...
          N.G.W.B.J.
          Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
          Wine, mead and beer maker

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          • #6
            yeah Bob thats exactly what i`ve done. they are in the freezer right now, might start this weekend.
            also, in the recipes i have come across for rosehips ( also on this site ) i have noticed that there is no word of WGC or raisins/sultanas. is it not needed? or is just a personnal choice thing?

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            • #7
              rosehips

              I managed to clip enough from my bushes last year to produce one gallon using the reciep in Terry Garey's book, Home Winemaking. My big mistake was using a food mallet to crush the hips. I'd suggest a food processor, but freezing and then mashing might be much easier. Along with the stockings/tights idea you can try a cheesecloth bag tied off. Most grocery stores would have this. Also, every recipe I found, with no exceptions said to wait two years after bottling before consuming. I'm not sure why unless flower wines are so much more delicate that it takes time for the "fruit" to be evident. I have not heard about waiting for first frost, only that the hips should be red. Mine already are but things have cooled off considerably in my area at night. You can also find recipes for rose hips such as tea, jelly, etc. if you google rose hips. I saved some back last year for the tea but when I sweetened with honey that seemed to be the dominant taste.

              Also, rose hips have some high vitamin nutrients, so drinking rose hip wine can have medicinal value, as if we need an excuse.

              Paul

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