Name: Rosehip Wine
Total time: 45 min

For the rosehip wine, after thorough washing, remove the flower heads and stems from the fruit and coarsely crush. The seeds remain in the mash. When the seeds are destroyed, undesirable substances such as tannins are extracted during fermentation.

For this fruit wine, a mash fermentation is carried out, since the fruits are low in juice and the value-determining ingredients such as extract, color and flavor substances are only dissolved out by the fermentation, i.e. by the alcohol and the CO2 gas.

The crushed fruit is poured over with the hot sugar water solution (1). Cool to about 50 to 40 degrees Celsius, add the antigel, mix properly and after further cooling to 25 to 20 degrees Celsius add lactic acid, yeast and port nourishing salt. This process takes several hours. The mash is poured into the fermentation tank (leaving about 50% rising space), closed with a fermentation cap and placed at a heat around 20 to 25 degrees Celsius for fermentation. Every day, briefly swirl and shake the fermenter so that the rising fruit mass is once again mixed with the liquid and well leached out, and the CO2 gases can escape more quickly. Carbonic acid dissolved in the wine slightly inhibits fermentation.

After a fermentation period of about 2 weeks, the mash is taken out of the container, pressed off and the liquid is put into another balloon. This should be smaller so that little air space remains, at 20 b

Rosehip Wine

Ingredients:

Instructions:

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