Here are some photos I took in the garden today.
2lb rose hips
1tsp citric acid (I didn't have any so I used the juice of an orange- no lemons either!)
1 gallon boiling water
1tsp yeast, nutrient &pectic enzyme
Wash the rosehips and then either crush them or cut them in half. Put the sugar in a polythene bucket with them and cover with the water. Stir well to dissolve the sugar. When cool enough to be able to put your finger in comfortably add yeast, acid,enzyme and nutrient. Cover closely and leave in a warm place for a fortnight, stirring daily. Strain through a sieve into a fermentation jar and fit airlock. When wine clears siphon into a fresh jar and leave for a further 3 months before racking again and bottling.
Rose hip wine made with wild rosehips was the first wine I ever made. I hope this version will taste as good!