Instructions

1. Bring water to a boil. Cut off the ends and stems from the rose hips, and chop them coarsely. Place them in a straining bag and close it. Put the bag into the primary fermentation vessel along with the sugar and boiling water. Stir thoroughly to dissolve the sugar and cover the primary fermentation vessel. Set the must aside to cool.

2. Add the acid blend, enzyme and nutrient when the must cools to room temperature. Replace the cover and set aside for another 12 hours before adding the yeast.

3. Stir the must twice a day for eight to nine days. Squeeze the bag to extract the remaining juice and pour the wine into the secondary fermentation vessel. Fit an airlock and set aside for six weeks in a dark place.

4. Rack the wine into a secondary fermentation vessel, top it off and refit the airlock. Return the wine to a dark place. Repeat this procedure twice more at three-month intervals.

5. Add gelatin if the wine has still not cleared and wait for two weeks. Rack the wine again and bottle. Age rose-hip wine for at least 1 1/2 years in a dark place.