Cheese calculator
Winemaking
Autumn is fast approaching, heralded both by the start of the school year and the weather outside. Let’s not forget, however, that this season, though disliked by many, is rich in raw ingredients perfect for making homemade preserves. One of them is undoubtedly the wild rose, whose fruit are extremely rich in vitamin C. The apple rose contains the most of this valuable immune-supporting substance. But it’s not the only variety suitable for processing. Many rosehip varieties are suitable, for example, for making wine—and today we’re offering you a recipe for a delicious beverage from these fruits with the addition of honey. Rosehip wine is a proposal for the patient, as the finished drink reaches full flavor only after about a year; we assure you it’s worth the wait….
Preparation:
Remove the stems and seed nests from the thawed rosehips. Crush the fruit, place in a fermenter and pour over with hot sugar syrup (made from 0.8 kg sugar and 2 L water). Add a solution of boiled honey (1 kg honey + 2.5 L water). Once cooled, add Pectoenzyme, Kwasomix, yeast nutrient with vitamin B1, and wine yeast. Leave to ferment on the pulp; after a week, separate the fruit, prepare a second portion of boiled honey (0.6 kg honey + 2 L water) and add it to the must together with the Kombi nutrient. Leave to ferment for 6 weeks. After primary fermentation ends, rack the young wine off the lees and finish fermenting in a demijohn at about 20°C over 2–3 months. The wine should age for at least a year.
Recipe author: Krzysztof Ambroziak/Browin
