Peapodmaster said:
wow, does it really take that long?...
Here's the recipe I followed. Can't remember where I found it, but note the last line!
ROSE HIP WINE
Makes: 5 litres
Ingredients
1kg rose hips
1kg finely granulated sugar
1 Campden tablet, crushed
5 litres hot, boiled water
1 small cup of black tea (to add tannin)
5g/1 tsp citric acid
5g/1 tsp pectic enzyme
5g/1 tsp yeast nutrient
7g packet wine yeast
Method
Sterilise the fermentation vessel, lid, airlock, mixing spoon and any other implements.
Wash, top and tail and chop the rose hips coarsely.
Boil the water and add it to the fermentation vessel.
Dissolve the sugar in the hot water.
Place the chopped hips into the fermentation vessel, mix everything thoroughly and secure the lid.
When the water has cooled to room temperature, mix the crushed Campden tablet in a little warm water and stir into the fermentation vessel. Replace the lid and let stand for 24 hours.
The following day, make the yeast starter by adding the wine yeast and yeast nutrient to a little tepid water in a glass. Cover the glass with cling film and let stand for a couple of hours until the fermentation process is in full flow.
Add the yeast starter to the fermentation bucket together with the citric acid, pectic enzyme, black tea and stir well. Replace the lid.
Let stand for 10-14 days, stirring once daily.
Strain the liquor through muslin into a suitable clean, sterilised vessel and then transfer it to a demijohn. Fit a bung and airlock and let stand until the wine clears, around 3 months.
Rack off to another demijohn and let stand for a further 3 months.
Bottle the wine and allow to age for between 3-24 months.
