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ROSEHIP WINE1700 g fresh rose hips
18 cups of hot water
1 kg of sugar
1/4 tsp
citric acid
1 tsp yeast nutrient
1/2 tsp yeast energizer>br? 1 crushed Campden tablet
1/2 tsp pectic enzyme
1
pkg wine yeast
Pick the rose hips when they still fresh. Wash thoroughly and cut up or crush. Combine all ingredients except
the yeast and pectic enzyme. Pour in the hot water and stir to dissolve. Cover bucket and let stand for 24 hours, Add pectic
enzyme and yeast as per instructions on package.
After 6 days strain through a sieve into a fermenter. Attach airlock.
When fermentation is complete (about 3 weeks) rack off the sediment into a clean secondary fermenter. Top up to 5 cm below
neck of bottle with cooled pre-boiled water. Reattach air lock. Rack off sediment again after 2 months. When clear you can
bottle.
Blackberry Wine
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3 kg blackberries
5 litres of boiling water
2 kg white sugar
1 packet wine yeast |
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Pour the boiling
water on to the blackberries. Stir well, night and morning for two days. Strain.
Dissolve the sugar in the liquid and add the yeast. Stir.
Pour the sweetened
yeasted liquid into a clean cask, jar or bottle (depending on the quantity) until it is filled to the top. Keep any surplus
in a bottle for topping up the water receptacle during fermentation. Stand
the cask (or jar or bottle) on a tray in a warm room. Fermentation soon begins and froth will pour out over the side of the
container. Fill up again from the surplus bottle until a froth no longer forms. Insert the bung into the caskt, but when the
fermentation is over and no bubbles of gas are seen, then cork tightly, or
fill up in bottles. .
The wine should be kept for six months
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