Health

Rosehip Wine Recipe

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Homemade Rosehip Wine: Aromatic, Fruity, and Rich in Vitamin C

Rosehip wine is a fragrant, homemade fruit wine with a deep berry-like character and a naturally bright note. Made from fresh or dried rosehips, it’s a wonderful drink for cozy evenings, celebrations, or gifting—especially after a few months of aging.

Rosehip Wine Recipe

Ingredients (Makes About 1 Gallon / 4.5 Liters)

  • 2 lb (900 g) rosehips, fresh or dried (chopped or lightly crushed)
  • 3 lb (1.4 kg) sugar
  • 1 gallon (4.5 L) water
  • Juice of 1 lemon (adds acidity and balance)
  • 1 tsp wine yeast (champagne yeast also works for a cleaner finish)
  • 1 tsp yeast nutrient (optional, supports a stronger fermentation)
  • 1 Campden tablet (optional, helps sterilize the must)

Step-by-Step Rosehip Wine Method

1) Prepare the Rosehips

  1. Clean and break down the fruit
    • Rinse fresh rosehips, then chop or crush them.
    • If using dried rosehips, soak them in warm water to soften.
  2. Extract flavor
    • Bring half of the water to a boil.
    • Pour it over the rosehips in a sterilized container.
    • Cover and leave for 24 hours to draw out aroma and color.

2) Begin Primary Fermentation

  1. Strain and build the must
    • Strain the infused liquid into a large fermentation bucket.
    • Add sugar, lemon juice, yeast, and (optionally) yeast nutrient.
  2. Dissolve and activate
    • Stir thoroughly until the sugar is fully dissolved.
    • Sprinkle the yeast over the surface.
    • Cover with a clean cloth.
  3. Ferment
    • Leave to ferment for 5–7 days, stirring once daily.

3) Move to Secondary Fermentation (Demijohn/Carboy)

  1. Transfer and seal
    • Strain again into a sterilized glass demijohn (carboy).
    • Fit an airlock.
  2. Let it finish slowly
    • Store in a cool, dark place for 4–6 weeks.
    • Fermentation is nearing completion when the airlock activity slows significantly.

4) Bottle and Age

  1. Rack off sediment
    • When fermentation has stopped, siphon the wine into sterilized bottles, leaving the sediment behind.
  2. Mature for best flavor
    • Seal and store in a cool, dark place for at least 3–6 months.
    • Longer aging usually creates a smoother, more rounded taste.

Serving and Storage Tips

  • Serve slightly chilled to highlight the floral-fruity aroma.
  • Food pairings: excellent with cheese boards, roasted meats, and desserts.
  • Aging potential: stores well for 1–2 years, and the flavor typically improves over time.