Rosehip Wine: 3 Easy Homemade Recipes

To make homemade wine from wild rose, you have to work hard. Fragrant, he althy, in moderation, the drink will be a great addition to a festive lunch or dinner. Rosehip, like the wines made from it, is good for the heart and blood vessels. They are well tolerated, and alcohol can be stored, subject to all conditions, for 2 years. To make the wine tart and fragrant, it is aged; when finished, the drink has an amber hue.

Secrets of making rosehip wine

There are a few tricks that mostly winemakers are familiar with. They help at home to create a product that can be described as wine.

Collecting and preparing ingredients

For the preparation of an alcoholic drink, we will use large berries, they will have to be examined for availability:

Mold, rot.
Unclear inclusions.

We choose larger fruits without signs of debate and rot, a spoiled berry, even if it is alone, can spoil alcohol, change its organoleptic characteristics.

Preparing the container

Bottles and jars into which wine is planned to be poured must be sterile. This is a prerequisite. If pathogenic fungi or bacteria get into the product, then nothing will work. The wine will be sour and taste bad.

How to make rosehip wine at home

To make an alcoholic product from rose hips, you will have to strictly follow the recipe. Consider several options for making wine.

Easy recipe for 20 liters

If you want to make an alcoholic drink according to a classic recipe, then follow the rules:

wash and sort the berries, then roll them, the seeds can not be removed;
prepare a syrup of 20 liters of water and 3 kilograms of sugar, put rose hips in it;
200 grams of unwashed raisins are added to the fermentation container - this is live yeast.

The container with the mash is placed in a dark but warm place, left for several days (up to 15), while controlling the fermentation process. The temperature in the room should be stable, and it is better to equip the container with a water seal or a glove with a hole. When the fermentation subsides, the glove will "deflate".

When the fermentation is completed, the pulp is removed, the remaining sugar is added, but the sediment is not removed, this can be done in 10-15 days. Then the wine will have to insist in a cool place, it will be ready in 2-3 months.

From frozen rose hips to a 3-liter jar

The berries are thawed, placed in a jar with syrup, then they start making wine:

If you use "frost-bitten" fruits, then inspect them, remove all unnecessary, clean.
1.5 kilograms of product pour the same amount of sugar syrup.
Send the wine to a dark but warm place where it will ferment, leave for 3 weeks.
It is recommended to equip the container with a special lid with a water seal or a rubber glove with a hole in the finger.
After 21 days, the wine is filtered, the pomace is removed, poured into another, sterile container.
It is believed that such a drink will be ready in 6-8 months, the longer it sits, the brighter its taste and aroma.

Tip: do not rush to throw away the rosehip used in the preparation of the drink, you can re-make wine from it by pouring a less sweet syrup.

From dried fruits

An easy recipe to follow to prepare an alcoholic product. What to do:

sort dried fruits and place them in a bottle, pour sugar syrup, preferably warm;
put the container in a suitable place to start fermentation, follow the process;
after 2-3 weeks, when the active stage of fermentation is over, pour into another container without affecting the sediment.

To prevent dry rose hips from floating up, wrap gauze around the neck of the bottle, press it a little, push it with your finger.

Reuse of wine materials

The pulp can be further used to create mash, it is immersed in a container, poured with water, yeast and sugar are added. It is not worth insisting on drinks or using it to create liqueurs.

Storage rules

It is recommended to store the finished product of winemaking in a cool, dark place. The containers are tightly closed with lids so that air does not penetrate there.

It is better to keep bottles in the cellar, at a consistently low temperature of 10-15 degrees with a plus sign. If the temperature rises, the wine may begin to ferment, if it falls, it will freeze, which will negatively affect its taste and aroma.