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Rosehip & Haw Wine

Getting confident

In season October to November · makes 4.5 L · target OG 1.088

A hedgerow autumn blend that reinforces the fine-hair straining safety step.

Before you start. Strain out every one of the rosehip seed hairs through a fine cloth — they are a known skin and throat irritant. Hawthorn can interact with heart and blood-pressure medication — check with a doctor before drinking regularly if you take such medicines.

You will need

  • Rosehips (after a frost)0.9 kg
  • Haws (hawthorn berries)0.5 kg
  • Sugar1.2 kg
  • Lemons, juice of2
  • Wine yeast + nutrient1 sachet
  • Waterto 4.5 L

Picking it at the right moment

  • Rosehip

    Ready when fully red-orange and just soft to a squeeze — after a frost, or freeze them. Rock-hard hips are underripe.

  • Hawthorn berry (haw)

    Ready when a deep, even red and slightly soft; hard, orange haws are not yet ripe.

Method

  1. 1

    Sanitise. Pick both after a frost has softened them. The lesson carries over from plain rosehip: get the flavour WITHOUT the hairs.

  2. 2

    Mince or crush the hips and haws, pour on 2.5 L hot (not boiling) water with the lemon juice, and steep two days.

  3. 3

    Strain through a FINE muslin — twice if needed — to leave behind every one of the fine seed hairs inside the hips, which are a skin and throat irritant.

  4. 4

    Add the sugar dissolved warm; top to 4.5 L (reading ~1.088); pitch the yeast and nutrient when cool.

  5. 5

    Ferment out, rack and clear.

  6. 6

    A warm amber autumn wine, rich in vitamin C; keep a year.

What this one teaches you

  • · Straining out fine hairs

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An original MakeWine recipe.