3 simple recipes for making rosehip wine at home
To make homemade wine from rosehips, you have to work hard. Aromatic, healthy, in moderate doses, the drink will be a great addition to a festive lunch or dinner. Rosehip, like 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 aromatic, it is aged; in the finished form, the drink has an amber hue.
Secrets of making rosehip wine
There are a few tricks that winemakers are mostly familiar with. They help to create a product at home that can be described as wine.
Collection and preparation of ingredients
To prepare an alcohol-containing drink, we will use large berries, they will have to be examined for the presence of:
- Mold, rot.
- Unclear blotches.
We choose larger fruits without signs of debate and rot, a spoiled berry, even if there is one, can spoil alcohol, change its organoleptic characteristics.
Tank preparation
Bottles and cans into which wine is 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 unpleasant.
How to make rosehip wine at home
To make an alcoholic product from rosehip berries, you will have to strictly follow the recipe. Let's consider several options for making wine.
A simple recipe for 20 liters
If you want to prepare an alcoholic drink according to the classic recipe, then follow the rules:
- rinse and sort out the berries, then roll them out, the seeds can not be removed;
- prepare a syrup from 20 liters of water and 3 kilograms of sugar, put rose hips there;
- another 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 the fermentation process is controlled. 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 fermentation is complete, the pulp is removed, the remaining sugar is added, but the precipitate is not removed, this can be done in 10-15 days. Then the wine will have to be infused 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 along with the syrup, then they start making wine:
- If you use fruits "stuck in frost", then examine them, remove all unnecessary, clean.
- Pour 1.5 kilograms of product with 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 cake is removed, poured into another, sterile container.
- It is believed that such a drink will be ready in 6-8 months, the longer it costs, the brighter its taste and aroma.
Tip: do not rush to throw away the rosehip used in the process of preparing the drink; you can re-prepare wine from it, pouring it with less sweet syrup.
From dried fruits
An uncomplicated recipe, following which you can prepare an alcoholic product. What to do:
- sort out dried fruits and place them in a bottle, pour sugar syrup, preferably warm;
- put the container in a suitable place for fermentation to begin, monitor 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 cheesecloth around the neck of the bottle, squeeze it a little, push it with your finger.
Reuse of wine material
The pulp can be further used to create mash, it is immersed in a container, poured with water, yeast and sugar are added. You should not insist on it or use it to create liqueur.
Storage rules
It is recommended to store the finished wine product 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 stable low temperature of 10-15 degrees with a plus sign. If the temperature rises, then the wine may begin to ferment, if it falls, it will freeze, which will negatively affect its taste and aroma.
Homemade rosehip wine is a delicious drink that you can easily make yourself if you follow one of the recipes above.
