Rosehip Wine Help Please
Highopes60
I am making 1 gallon (UK) Rosehip wine from 250 grm rosehip shells
(rosehips cut in half and seeds removed). The yeast is Gervin Wine
#6 (bayanus, strain 8906) - recommended for high alcohol wines,
sparkling wines and restarting stuck ferments. Initial sg was 1.044
and it has been in primary fermentation for 4 days now.
Apart from obvious frothing on day 2, it now shows no sign
of fermenting. The brew is still cloudy but it now smells sweet
and pleasant, as opposed to an odour of rotting socks initially! Do I
assume the fermentation is going OK? I think the yeast did start.
Rosehip is a very sweet almost cloying wine - would this be why it is
not suggested to mash the shells initially? Could they however have
been chopped into smaller pieces?
Any advice gratefully received.
Jonathan
Robert Higdon
>
> I am making 1 gallon (UK) Rosehip wine from 250 grm rosehip shells
> (rosehips cut in half and seeds removed). The yeast is Gervin Wine
> #6 (bayanus, strain 8906) - recommended for high alcohol wines,
> sparkling wines and restarting stuck ferments. Initial sg was 1.044
> and it has been in primary fermentation for 4 days now.
I'm planning on making a rosehip wine too. Why did you remove the seeds
from the rosehips (do they impart a bitter flavour)?
Robert Higdon
Philosophy M.A. Student
Memorial University of Newfoundland
rhi...@ganymede.cs.mun.ca
Highopes60
Hi Robert,
The recipes I've seen all call for the shells only. I assume that the
seeds will add unwanted flavours to the wine if crushed, as will
grape, apple etc - the difference however is the quantity of seeds
inside. If you cut a rosehip open you'll see there's a lot of seeds!
So best to remove them beforehand. Check if your recipe says
whole rosehips or shells as there's quite a weight difference.
Best way to remove the seeds is to half the rosehip lengthways
then scoop them out with the curved tip of a potato peeler. Word
of warning however - handling them covers your fingers with small fibres that
start to itch - don't rub your eyes. These don't stick in the skin and will
wash off easily.
Jonathan
Wally
suggest you should have added more sugar to get the initial SG up around
1.08 ot finally yield a 11-12% wine.
For myself I lightly blend fresh rosehips in the blender with a small
ammount of water, seeds and all.
Generally I use about 12 pounds of rosehips and a quart of white concentrate
for a 23 litre batch.
Highopes60 wrote in message
<19980923103318...@ngol03.aol.com>...
>
>I am making 1 gallon (UK) Rosehip wine from 250 grm rosehip shells
> (rosehips cut in half and seeds removed). The yeast is Gervin Wine
> #6 (bayanus, strain 8906) - recommended for high alcohol wines,
>sparkling wines and restarting stuck ferments. Initial sg was 1.044
> and it has been in primary fermentation for 4 days now.
>
Marilyn Warren
I night be able to find one. We have literally TONS of wild rosehips
on the mountain where never a vehicle can go. I think they would make
lovely wine, so I would like to try. Could anyone help me? Thank
you.
Marilyn Warren
British Columbia, Canada
Syeht
look on my recipes page
<A HREF="http://www.geocities.com/NapaValley/Vineyard/1762/index.html">PAUL'S
WORLD</A>90+Winemaking recipes , Wisconsin Wineries &
Breweries(GreenBay,Wisconsin)
Grasshopper -- Don Buchan
>I night be able to find one. We have literally TONS of wild rosehips
>on the mountain where never a vehicle can go. I think they would make
>lovely wine, so I would like to try.
ftp://ftp.cam.org/users/malak/wine/rosehip.zip
----------
Don Buchan malak&pobox.com (&=@) http://www.pobox.com/~malak/ From there:
Winemaking linx & FTP, rec.crafts.winemaking FAQ, 1st Baptist Scout Troop
(Mtl Que Can), firestarter FAQ, Scouting FTP & Ask-A-Scout(er), Star Trek
linx & FTP, Help Stop Spam, Zee Svedish Cheff, Summer Camp selection
Kent Flemming
1 kilo, 2 British lb, or 1.5 US lbs fresh rose hips
1 teasp citric acid
1.5 kilo, 3 British lb, or 2.25 US lbs of sugar
4.5 litres, 1 British gallon, 1 U.S. gallon of water
yeast packet
yeast nutrient
pectic enzyme
The best time to gather your rose hips, is immediately after the first
frost. Wash well, cut them in half, or crush with a piece of wood or mallet.
Add sugar and rose hips into polythene bucket and pour boiling water over
them. Stir well to dissolve the sugar. When cool, add yeast, acid, pectic
enzyme, and yeast nutrient. Leave in a warm place, cover and stir daily.
Strain into a fermentation jar, and add an airlock. When wine clears (3
mths) siphon into new jar, and leave for another 3 mths, before racking and
bottling.
end
Vitamin C heaven
starting specific gravity should be 1.090-1.095, and acid level .60%
1 campden tablet, 1/2 oz acid blend, 1/2 tsp yeast nutrient
Remember to multiply all the above by 5 to equal recipe for a 23 L carboy
(metric) or by 6 if using U.S. measurements.
Happy rosehipping
Marilyn Warren wrote in message <360D19E4...@dowco.com>...
>Could someone please post a recipe for Rose Hip wine or tell me where
>I night be able to find one. We have literally TONS of wild rosehips
>on the mountain where never a vehicle can go. I think they would make
Syeht
see my recipes page
<A HREF="http://www.geocities.com/NapaValley/Vineyard/1762/index.html">PAUL'S
WORLD</A>90+Winemaking recipes , Wisconsin Wineries &
Breweries(GreenBay,Wisconsin)