Font-size:A A A A A Ikke innlogget. 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 |