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MAKING WINE
 
Wines:
  Blueberries
  Apples
  Figs
  Hips
  Rhubarb
  Rowanberries
  Raisins
 
Various stages
Pretreatment: Attachment
Pretreatment: Freezing
Pretreatment: Mass fermentation
Treatment: Sulfur
Main fermentation
Stop fermentation
 
Send me your TIP
 

Hips-wine  

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