Rosehip wine brewed at home
I think ‘rose hip wine’ has to be the most adventurous of the foraged wine making I have attempted so far.
The must has now been racked and the cereal-y smell created throughout the fermenting process has now dissipated from the kitchen.
I have been making so much wine over the summer, and am so excited about the new expansion of skills. Currently, I have some Apple and Elderberry wine chugging away merrily in the kitchen, and some frozen elderberries for another Elderberry wine attempt – sweet this time. Oh, so many plans and with autumn closing in already.
So, rosehip wine.
As mentioned in a previous post on cooking with rosehips, I am finding using them unusual due to the high seed to flesh ratio and their irritating hairs. Still, I will not be dissuaded from trying several rosehip recipes while the rosebushes are groaning with them.
The rosehips used were the large fleshy ones, I believe they might be from Japanese roses. They’re great, because you can pick a large amount very quickly due to the size of the fruit.
The wine is settling to a clear colour after the initial messy must:
So interested to see how this turns out – it is one that needs to sit for at least a year once bottled and should get better over time!