Hips-wine

DIFFERENT Blueberries Figs Rhubarb Raisins TREATMENT Attachment Mass fermentation Main fermentation

WINES Appples Hips Rowanberries     Freezing Sulfur Stop fermentation

NB! Hips HAVE to be FROZEN. Best suited to fortified wine. Ingredients to start:   6 kg hips   15 liter water   2,8 kg sugar   * Also: 80 g citric acid and pectolase (wine-enzyme) Instructions: Remove the leaves, stem and flower. Wash the hips, devide them into smaller pieces, and put them in the freezer. Defrost when making the wine, crush them lightly, and add boiling sugar water. Cool to about 25 degrees, and add the yeast, yeast nutrient, pectolase and citric acid. Let the mixture stand for 5-7 days, and then sift the pulp from the wine. Now the MAIN FERMENTATION begins