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Rosehip wine (Martinas)

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  • Rosehip wine (Martinas)

    3 gallon batch
    1 pound dried rose hips
    12.5 pounds sugar
    water to 3 gallons
    3 tsp acid blend
    1.5 tsp pectic enzyme
    3 tsp yeast energiser
    1 tsp yeast nutrient
    3 campden tablets
    Crush the dried rose hips, rinse & soak in water overnight. Put sugar in water and set on stove to boil. Meanwhile, drain, put into 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.
    Last edited by lockwood1956; 20-12-2007, 09:31 PM.
    N.G.W.B.J.
    Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
    Wine, mead and beer maker

  • #2
    Seeing the rose bushes around here are bursting with rosehips I thought I'd give this a go.

    Does anyone know what the weight of fresh rosehips would be as apposed to dried?

    Comment


    • #3
      multiply by 4
      N.G.W.B.J.
      Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
      Wine, mead and beer maker

      Comment

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