Rosehips as every one tells you are packed 10000% vitamin C and can destroy the cold virus at a hundred paces. Natures little apothecary cabinet wrapped up in a little red berry thing. Screw that were making wine.
Rosehips can be harvested around September onwards and have a decent sized window to grab them. Traditionally they were picked after the first frost as this changes starches into abundant sugar in the flesh of the hips. Now we have freezers that can be picked when they are plump with a slight give when squeezed but not wrinkled or squishy. The freezer will do the job of a frost and means they can be kept indefinitely. If you cannot wait till the autumn dried rosehips are common in mung been selling health shops and brew shops online. Dried rosehip wine is made with a different ratio of hips as the extraction differs.
As I had a full compliment of wines ageing in all my demijohns I was unable to start the wine when I picked the rosehips. I sliced the woody end off the top and then froze them for a couple of months. Topping them means that the woodier taste will not infuse when the wine is in primary fermentation and the softer flesh is exposed to the water to extract as much flavour and sugar as possible. Slicing the tops was labourious and I was contemplating slicing them down the middle and removing the fur covered pips too. This was basically impossible as it would have taken an absolute age to do. The seeds have tannins in them and this adds body to the wine naturally rather than adding it with a tannin or tea additive.
Once a demijohn freed up I left the hips in a sanitised stainless steel pan to defrost over night. A blanch of boiling water was used to kill any wild yeasts and bacteria that might have clung on during the freeze. I have seen a few differing ideas on preparing the hips but personally I did not want to chop them in a food blender as this will rupture the bitter seeds and there was no need to strenuously mash or boil the fruit either as the soft flesh purées easily during the fermentation.As rosehips are high in pectin I added pectic enzyme to break this down allowing a generous 24 hours for it to do its work.
Fermentation was gentle with the VR21 yeast I selected with little foam and a nice perfume given off as it happily bubbled away A slower fermentation means that aroma will kept better than a faster more vigerous fermentation. Any white wine yeast would probably do and EC1118 may be another good choice if you like the classic champagne taste. The flavour is seems more suited for a slightly sweet or sweet wine and would probably be good for a sparkling rosé. It tastes good even at a young age entering secondary fermentation but almost all reports state to leave it 2 years to mature. I am hoping that this may challenge the elderflower wine as a versatile floral white with the advantage it can be made in the autumn and winter months rather than the elderflower’s springtime harvest and ferment. A nice easy wine to make this is ideal for a beginner.
ROSEHIP WINE – 4.5 Litres
Floral fruity white/rose wine suitable to back sweeten or make into a sparkling wine. White wine yeast needed and should probably be un-oaked. Batonnage may be good to provide a more complex flavour. 24 months to age.
About 1kg sugar to 1.08SG
Juice of 3 lemons
Pick the rosehips and slice of the woody end and pick off any stems still left on. If before a frost has occurred freeze them for at least 24 hours (leave to defrost if frozen)
Mash the rosehips with a sanitised potato masher or rolling pin to break the flesh a little then pour over 4.5 litres of water and leave to return to room temperature. Add 1tsp of pectic enzyme and leave for 24 hours to allow pectin to be destroyed.
Add the juice of three lemons and the sugar until it hits 1.08SG and then pitch the yeast.
Leave to ferment to 1.01SG and then transfer into air-locked secondary fermentation by pouring through sanitised muslin/cheese cloth. The rosehips can be squeezed to extract maximum flavour if desired.
Rack if needed to remove the sediment that builds up at week five or six and then further if needed.
Bottle after six months – the wine is suitable to stabilise and back sweeten to your own taste. Drink two years after pitching the yeast.