Rosehip Wine Recipe

Rosehip wine is a traditional beverage with a distinctive flavor and potential health benefits. Here’s a basic recipe and some important considerations:

Ingredients:

1 kg ripe rosehips
2.5 liters of water
750 g sugar (or honey, to taste)
1 lemon (optional, to add acidity)
1 sachet of wine yeast (optional, for a more controlled fermentation)
Preparation:

Cleaning the rosehips:
Wash the rosehips well and remove the ends and seeds (this is crucial, as the seeds can be irritating).
First fermentation:

Boil the water and add the rosehips.
Simmer for about 30 minutes, until the rosehips are soft.
Let the mixture cool and then strain it, squeezing the rosehips well to extract all the juice.
Dissolve the sugar (or honey) in the juice. If using lemon, squeeze the juice and add it to the mixture.
If using wine yeast, activate it according to the package instructions and add it to the mixture.
Pour the mixture into a fermentation vessel (such as a demijohn) and place a fermentation stopper.
Let it ferment in a cool, dark place for 1-2 weeks, or until the fermentation subsides (bubbles in the fermentation stopper will be less frequent).