Wash the rosehips thoroughly and remove leaves, stems, and any damaged fruit.
Rosehips contain small hairs and seeds inside, so don’t crush them excessively or you’ll make the finished wine harder to filter.
Step 2: Make the Sugar Mixture
Bring about 2 liters of water to a boil.
Add the sugar and stir until completely dissolved.
Remove from the heat and allow the syrup to cool.
Step 3: Combine the Ingredients
Place the prepared rosehips into a sanitized fermentation container.
Add the cooled sugar syrup, remaining water, lemon juice, and orange juice.
If using cinnamon or cloves, add them sparingly because their flavors can become quite strong during fermentation.
The mixture must be cool before adding the yeast.
Step 4: Add the Wine Yeast
Once the liquid has cooled to approximately room temperature, add the wine yeast according to the packet instructions.
Stir gently with a sanitized utensil.
Do not seal the container tightly at this stage without an appropriate fermentation airlock. Fermentation produces carbon dioxide, and a completely sealed container can build dangerous pressure.
Step 5: Primary Fermentation
Fit the fermentation vessel with an airlock and keep it in a clean, dark place at the temperature recommended by your yeast manufacturer.
During fermentation, bubbles will pass through the airlock as the yeast converts sugar into alcohol and carbon dioxide.
This stage commonly takes several days to a couple of weeks, depending on the yeast, temperature, and sugar concentration.
Step 6: Strain the Wine
When vigorous fermentation has slowed, carefully strain the liquid through sanitized equipment to remove the rosehip solids.
Transfer the liquid to a clean fermentation vessel and fit the airlock again.
Try to minimize splashing because excessive oxygen exposure can affect the finished wine.
Step 7: Let It Ferment and Clear
Allow the wine to continue fermenting until fermentation has finished.
Sediment will gradually settle at the bottom.
If necessary, carefully transfer the clearer wine to another sanitized container, leaving the sediment behind.
This process is called racking.
Step 8: Give It Time to Mature
Rosehip wine can taste quite sharp when it is young.
Allowing it to mature for several weeks or longer can produce a smoother, more rounded flavor.
Keep it in a cool, dark place in an appropriate fermentation vessel while it matures.
Step 9: Bottle Carefully
Only bottle the wine once fermentation is completely finished.
This is important because residual fermentation inside a sealed bottle can create excessive pressure and potentially cause bottles to break.
Use properly sanitized wine bottles and suitable closures.
Step 10: Serve
Rosehip wine is best served chilled.
Its flavor can be pleasantly fruity and tart, making it suitable as a dessert-style drink or alongside light foods.
Important Safety Notes
Use food-grade equipment and thoroughly sanitized fermentation equipment throughout the process. Don’t use visibly moldy or spoiled fruit.
Most importantly, don’t seal actively fermenting wine in ordinary airtight bottles. Use an appropriate fermentation airlock until fermentation has completely finished.
And because homemade wine contains alcohol, it should only be consumed by adults of legal drinking age and should be handled and stored responsibly.
Tip: The rosehips give this wine its distinctive character, but patience is the secret ingredient. A young batch can taste sharp; proper fermentation and maturation can make a considerable difference in the final flavor.
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