Hi All

After having a day foraging the other week I ended with just over a pound of rosehips and 1/2 pound of damsons so these went into the freezer while I decided what to do with them. So I though, after a suggestion on here to do a small batch of damson and rosehip upto 2 litres.

So here is were I'm at, I've scaled up the measurement back up for a gallon.

2 1/2 Lbs of Rosehips
1 1/4 Lbs of Damsons
5 oz of Sultarners
1 tsp Pectolose
1 Campden tablet or appropiate Sodium Metabisulphate
1 tsp nutrient
1 tsp yeast

The rosehips and damsons were cleaned and frozen, these were then placed in the fermenter and the sultarners chopped and also added. I went with the sultarners over raisans as I remember a discussion on here about raisans give a more golden colour and a sherry
flavour. Over this 5 litres of aired water was poured, the pectolose and a crushed campden table added, lid placed on the fermenter and left to stand and cold soak for 48 hours.

Once soaked, add sugar till you reach a SG of 1.080 and pitch the yeast. I plan on letting it ferment for 5 to 7 days on the plup then will transfer to demijon and let ferment out.

I'll keep you updated as I go along.