Rosehip wine recipe.

Rosehip wine is a special autumn drink that requires some patience to make, but the result speaks for itself. Here is a basic recipe that you can adapt to your liking:

Ingredients:

1 kg of ripe rosehips
4 liters of water
1.5 kg of sugar
Juice of 1 lemon (optional)
Juice of 1 orange (optional)
Yeast (wine yeast recommended)
Preparation:

Preparation of rosehips:
Wash the rosehips thoroughly, remove the stems and flower remains.
Cut the berries in half so that the seeds and hairs can be removed. This step is very important, because the hairs can irritate the throat.
Crush or grind the cleaned rosehips.
Preparing the stock:

Bring the water to a boil and dissolve the sugar in it.
Add the rosehip pulp and cook over low heat for about 30 minutes.
Let the stock cool.

Fermentation:
Strain the cooled stock through a thick cloth or strainer to remove any solids.
Add the lemon and orange juice (if using).
Prepare the yeast according to the instructions on the packaging and add it to the stock.
Pour the resulting stock into a fermentation vessel and seal with a fermentation stopper.
Fermentation takes about 2-3 weeks until the bubbling stops.
Cleaning and bottling the wine:

After fermentation, carefully decant the wine so that no sediment gets into it.
Pour the wine into clean bottles and seal them airtight.
Store the bottles in a cool, dark place.
The wine will mature for at least 2-3 months, but the longer it sits, the tastier it will be.
Tips:

It is worth picking rose hips after the frost has set in, as they are sweeter at this time.
It is recommended to use wine yeast, as this ensures proper fermentation.
The right temperature (18-22°C) is important during fermentation.
The taste of the wine can be varied with different spices (e.g. cinnamon, cloves).
Enjoy your wine!