Results 1 to 3 of 3

Thread: Rosehip wine (Martinas)

  1. #1
    Join Date
    Oct 2005
    Location
    Knottingley West Yorkshire
    Posts
    14,442

    Default Rosehip wine (Martina's)

    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 at 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. #2
    Join Date
    Jun 2008
    Location
    Hampshire, UK
    Posts
    247

    Default

    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?

  3. #3
    Join Date
    Oct 2005
    Location
    Knottingley West Yorkshire
    Posts
    14,442

    Default

    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

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •