Dry rosehip wine

Ingredients for 1 servings:

• 1 ½ kg rosehips, ripe
• 4 liters of hot water
• 1 kg sugar
• 20 g acid (lactic acid)
• 1 bottle of yeast (pure yeast)
• 2 g salt (nutrient salt)
• 1 g potassium pyrosulfite

Instructions

Working time approx. 1 hour; Rest period approx. 45 days; Total time approx. 45 days 1 hour

from fully ripe rose hips of the wild rose, makes 5 liters

Dissolve the sugar in hot water. Wash the rose hips, remove the stems and calyx, and chop them, then blanch them with the hot sugar solution. Once cooled, add lactic acid, pure yeast, and nutrient salt. Pour the mash into the fermentation vessel or carboy. Attach the fermentation stopper, seal tightly with modeling clay or a similar commercially available clay, and let the mash ferment at room temperature. After 3 days, the mixture will begin to ferment. After 2 weeks, press the mash through a linen cloth and return it to the cleaned fermentation vessel. Desulphurize with potassium pyrosulfite and return it to the cleaned fermentation vessel. Continue fermenting. If no more bubbles form when the fermentation vessel is shaken, fermentation is complete. The entire process can take about 45 days. Place the fermentation vessel in a cool place so that yeast cells and turbidity can settle to the bottom. Then drain the mash. After 2-3 rackings, the wine should be clear. Watch for wine defects, especially wine diseases! Now, bottling and storage can begin. All winemaking equipment can be purchased in stores or online.