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Country Wine
Dorset Hedgerow Rose Hip Wine
A full-bodied, tannic rosé-orange wine from autumn-gathered rose hips. Rich in Vitamin C and flavour. The long, cold winter extraction gives depth that shorter methods cannot achieve.
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11.4%
ABV
23 L
Batch size
1.090
Target OG
1.003
Target FG
Ingredients
1.4kg rose hips (after first frost)
1.4kg sugar (per 4.5L)
Juice of 2 lemons
1 tsp yeast nutrient
1 Campden tablet
1 tsp pectic enzyme
Gervin GV9 yeast
Method
1. Gather rose hips in October after first frost. They should give slightly when pressed. Remove stalk and black tip.
2. Mince or process rose hips (do not use a juicer — seeds cause bitterness). Put in bucket.
3. Pour over 3L boiling water. Add Campden. Cover.
4. Leave 2–3 days, stirring twice daily.
5. Add pectic enzyme and leave 24 hours.
6. Strain through muslin — press firmly but do not force seeds through.
7. Add cold water to 4.5L, dissolve sugar, add lemon juice, nutrient.
8. Pitch yeast.
9. Ferment 4–6 weeks. Rack twice. Fine with bentonite.
10. Bottle when stable — age minimum 6 months.
Process
Yeast
GV9 (Gervin)
Target temp
18°C
Nutrient protocol
Standard additions.
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