Rose Hip WineOrigin: British Period: Traditional |
Ingredients
1.4kg rose hips 
Method:Pick over the rose hips, de-stalk and remove the ends then chop coarsely and place in a nylon or muslin bag. Tie this closed then place in a bucket along with the sultanas, ginger and sugar. Bring 3.5l water to a boil then pour into the bucket and mash down (this should sterilize the fruit (if you want to be absolutely certain they're sterile add 1/2 tsp sulphite)). 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. Cover and set aside (if you used sulphite you will have to leave for at least 24 hours, or until the sulphur smell has gone). 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 (make certain you squeeze the bag) 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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