Dried Rose Hip WineOrigin: British Period: Traditional |
Ingredients
300g dried rose hips 
Method:Crush the rose hips in a mortar then transfer to a bowl, cover with 1l water and set aside to soak over night. The following day, tip the rose hips and their soaking water to a large pan. Add 2.5l water and the sugar. Bring to a boil, stir until the sugar has dissolved, then place in a fermentation bucket along with the sultanas, ginger and sugar and mash down. Allow to cool to blood temperature (no higher than 40°C) then mash the fruit once again and add the pectic enzyme, lemon juice and tea. When ready, prepare a yeast starter by combining the yeast and 1 tsp sugar in 200ml lukewarm water. Cover and set aside in a warm place for 20 minutes to activate. When ready add to the pulp mixture and stir in with a sterilized metal spoon. Cover and set aside to ferment for about 8 days (stir well each day). Strain the pulp into a demijohn then make up to 5l with more water. Fit a bung and a fermentation lock and leave to ferment in a warm, dark, place for 6 weeks. Rack the wine ino a second fermentation jar, add a bung and a fermentation lock and set aside for 3 months. Rack once more into a clean demijohn and set aside in a cool, dark, place. As soon as the wine is clear and stable rack into bottles and stopper with corks. Lay the bottles down in a cool place and allow to mature for at least 24 months (3 years if you can). This is an excellent dry white wine. |
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