Rosehips are the bright red fruits that develop on rose bushes after the flowers fade. For generations, they have been used in syrups, teas, jams, jellies, and homemade wines because of their naturally fruity, tart flavor.
Rosehip wine is a beautiful way to preserve the seasonal harvest. It has a deep golden-to-ruby color, a pleasant fruity aroma, and a flavor that becomes smoother and more complex as it ages.
Fresh rosehips are naturally rich in vitamin C, but it is important to understand that fermentation and storage can significantly reduce vitamin C. Rosehip wine should therefore be enjoyed as a traditional alcoholic beverage, not relied upon as a vitamin supplement.
Here is a straightforward step-by-step method for making it at home.
Ingredients
For approximately 4–5 liters of rosehip wine, you will need:
- 1.5–2 kg ripe rosehips
- 1.2–1.5 kg granulated sugar
- 4–5 liters water
- 1 lemon, juiced
- 1 orange, juiced
- 1 wine yeast packet
- Wine yeast nutrient, according to the package directions
- Optional: a small amount of pectic enzyme, according to the manufacturer’s instructions
Use ripe, clean rosehips that are free from mold, rot, pesticides, and chemical sprays.
Equipment
You will also need:
- A large food-grade fermentation vessel
- A sanitized spoon
- A fine-mesh straining bag or cheesecloth
- A fermentation vessel with an airlock
- A siphon
- Clean glass wine bottles
- Wine corks or suitable bottle closures
- Sanitizing solution suitable for brewing equipment
Cleanliness is extremely important. Everything that comes into contact with the wine should be properly cleaned and sanitized.
Step 1: Choose and Prepare the Rosehips
Pick rosehips when they are fully colored and ripe but still in good condition.
Remove:
- Stems
- Leaves
- Damaged fruit
- Moldy or rotten rosehips
Wash the fruit thoroughly under cool running water.
Do not use rosehips from bushes that have been treated with pesticides or other chemicals unless you know they are safe for food use.
Step 2: Prepare the Fruit
Rosehips contain small hairs and seeds that can be irritating if consumed directly.
For winemaking, the fruit is normally crushed or chopped and later strained carefully.
Place the cleaned rosehips into a sanitized fermentation bag or suitable food-safe container and gently crush them.
You don’t need to turn them into a puree. Breaking the skins is enough to release their juices and flavor.
Step 3: Make the Sugar Solution
Bring the water to a boil and add the sugar.
Stir until the sugar has completely dissolved.
Allow the mixture to cool.
Do not add wine yeast to boiling or very hot liquid because excessive heat can kill the yeast.
Once the liquid has cooled to approximately room temperature, it is ready for the next step.
Step 4: Combine the Ingredients
Place the prepared rosehips into your sanitized fermentation vessel.
Add:
- The cooled sugar solution
- Lemon juice
- Orange juice
- Wine yeast nutrient
- Pectic enzyme, if using
Mix everything thoroughly with a sanitized spoon.
If your recipe calls for a specific amount of water, don’t simply add all the water automatically. Leave enough room in the fermentation vessel for bubbling and foaming.
Step 5: Add the Wine Yeast
Follow the instructions on your wine yeast packet.
Some wine yeasts can be sprinkled directly into the must, while others are best rehydrated first.
Use wine yeast rather than ordinary baking yeast. Wine yeast is specifically selected to ferment fruit sugars and generally produces a cleaner result.
Add the yeast once the mixture has cooled sufficiently.
Stir gently.
Step 6: Begin Primary Fermentation
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