Rose hip wine. How to make wine from rose hips Wine from rose hips

Rose hips are respected by both traditional healers and official medicine: they contain large amounts of vitamin C, which protects the body from viruses and bacteria.

Most often, the berries are simply poured with boiling water in a thermos and infused. But you can also get a healthy and pleasant drink in another way - by making rosehip wine.

By consuming it occasionally and in small doses, you will increase your vitality and strengthen your immune system (see also:).

Preparing the berries

Suitable for drink ripe berries without signs of spoilage. To make the wine as tasty as possible, pick rose hips while the berries are still untouched by the cold: in September or at the very beginning of October.

You can take frozen rose hips or dry ones - experienced distillers use these berries to make an excellent drink, in no way inferior in taste to the one made from freshly harvested berries.

There are few bacteria on the surface of the berries, so fermentation may be difficult. To eliminate this difficulty, specialists in the preparation of homemade wines add grapes or raisins to the must.

Before starting the process, the rose hips are kneaded, after removing the seeds.

What container should I prepare?

Not all dishes are suitable for rosehip wine. Do not use containers:

made of aluminum;
made from resin trees;
previously used for sauerkraut or pickling cucumbers.

In the first case, the taste of the wine deteriorates and the quality suffers. In the second and third stages, the finished drink may develop an unpleasant odor.

Before using the utensils, you need to rinse well with soda solution, then rinse with cool water. Sometimes it is even advised to boil it so that disinfection is complete. Ideally, they would be perfect for ripening and storing wines. oak barrels, but in a modern city it is difficult to comply with this rule.

Therefore, winemakers use glass containers– it does not have a negative effect on the drink.

A simple recipe at home

First try making your own homemade wine using a simple recipe, and if you like it, add something of your own, fantasize, invent, and improve the recipe.

So, we will need:

rose hips (3 kg);
granulated sugar (the same amount);
raisins (100 g);
water (10 l).

We select ripe rosehips, rinse, knead, and remove the seeds.

Now take a saucepan into which we pour 2 liters of water and add 2 kg of sugar. Mix. Place on the fire, wait for it to boil and cook over low heat for 5-7 minutes. During the preparation of the syrup, it must be stirred and the resulting foam must be removed.

Cool the finished syrup to room temperature. We take a large container, preferably enameled, and pour raisins and softened rose hips into it. Then pour the syrup there and add water. Cover the top with gauze.

Now let the infusion remain in a dark room for 4 days. During this time, fermentation processes will begin. As soon as you notice this, pour the future wine into a fermentation container. Install and wait 7 days.

After the specified time has passed, strain the wort through cheesecloth and squeeze out the pulp. Pour 1 kg of granulated sugar into the remaining liquid part. Install the water seal again - fermentation will continue for 6-7 weeks. When the foam goes away, sediment will clearly begin to be visible below; you need to drain the wine from the sediment and filter.

Then you should pour it into a storage container and refrigerate for 3 months. The strength of the wine, when it is removed from the refrigerator and poured into glasses, will be from 11 to 13 0.

Rosehip wine can strengthen the immune system, remove weakness and lethargy, and increase vitality. But you need to drink it little by little, otherwise the effect will be exactly the opposite. Try making this drink with your own hands – the result will surely please you!

There are different types of ornamental plants with edible fruits. Some of them are used not only in cooking, but also serve as valuable raw materials for the preparation of medicines. The latter includes rose hips, the chemical composition of which is replete with vitamins, microelements necessary for the human body, organic, water-soluble and fatty acids, and useful minerals. Infusions, decoctions and even rosehip wine, prepared at home, absorb the components contained in the berries, thereby turning into a healing drink.

Most often, rosehip decoctions are recommended for the prevention and treatment of diseases of the urinary system and kidney diseases. This is due to the fact that such drinks have a pronounced diuretic effect. But this is only one of many useful properties.

Infusions, wine, and decoctions of rose hips, depending on the preparation technology and the ingredients used in the recipe, have a tonic, sedative, anti-inflammatory, and immunomodulatory effect. They help improve the digestion process, normalize the functioning of the nervous and cardiovascular systems, help restore impaired metabolism, and strengthen the immune system.

It is always advisable to have rose hips in stock at home so that, when necessary, you can prepare a healing decoction from them. It is useful to know recipes for aromatic amber-colored wine with an unusual tart taste in order to make a drink at home that is simply pleasant to drink with family and friends.

Collection and preparation of rose hips

It is not recommended to use the fruits of the first rose hip you come across in cooking, winemaking, or for medicinal purposes. First, you need to find out what species it belongs to. There are many varieties of rose hips, the composition has some differences. For some, the concentration of vitamins, especially ascorbic acid,
very high, others have much less.

It is better to choose varieties in which the receptacles on the berries stand upright. These fruits contain the most vitamin C. In ordinary decorative rose hips, the receptacles have the appearance of an open, dried five-leaf clover. Their vitamin composition is poorer. You can make wine from them at home, but the healing properties of such a drink will be less pronounced.

Secondly, if a rosehip bush of the desired type grows on the side of the road or in a dusty place, it cannot be used for food.

Thirdly, it is best to collect rose hips in early autumn. By September, the berry is fully ripened, and the composition of valuable components in it during this period is the highest. The preparation of raw materials should be carried out before the onset of frost, since frozen fruits lose some of their beneficial substances. Berries intended for storage and use in recipes for alcoholic beverages must be ripe, large, firm, with dark red skin.

The most convenient way to store rose hips at home is in dried form. Moreover, you need to dry the berries correctly. Under the influence of ultraviolet radiation, some of the beneficial substances are destroyed, so rose hips should be dried in a cool, well-ventilated place, protected from sunlight. Thermal exposure also takes away some of the beneficial properties, and therefore it is not recommended to dry the berries in the oven at home.

Dry fruits are best stored at home in linen bags or tightly closed glass containers. Cellophane bags are suitable for storing berries exclusively in the freezer.

Rose hips selected for making wine at home need to be sorted, washed thoroughly, and dried. To make the wine tart, you can add a handful of fresh leaves to the must.

Before placing in a fermentation container, dried berries are washed under running cool water and passed through a meat grinder. Dried rose hips cannot be ground into powder.

Classic rosehip wine

To make high-quality rosehip wine at home, you can use fresh, dried or frozen berries. The raw materials must be selected. In the classic recipe, it is better to use varieties: needle, May, Daur, Fedchenko, etc. The dishes involved in the process must be sterilely clean and dry so that the wine must is not infected with pathogenic microorganisms and does not become moldy.

The recipe for classic rosehip wine includes the following ingredients:

Are the rosehips fresh? 3 kg (dry? 2 kg).
Sugar? 3 kg.
Raisins or fresh grapes? 100 g.
Water? 10 l.

Cooking technology:

From the amount of ingredients suggested in the recipe, about 8 liters of wine with an alcohol content of 11-14% are obtained. The drink should be stored in a cool place. Shelf life? up to 2 years.

Rose hip wine? A lady's whim?

When you need to make wine faster, yeast is added to the wort. The recipe for the wine, which is called "Lady's whim", is not difficult to remember.

Ingredients:

Rose hip? 1 kg.
Raisin? 100 g.
Sugar? 800 g
Lemon acid? 1 tsp. (optional).
Water? 3 l.
Yeast? 10 g.

Cooking technology:

The berries are crushed into a pulp and placed in an enamel pan.
Pour raisins with 1.5 water and boil for 2-3 minutes. Cool.
Make syrup from sugar and 1.5 water (5 minutes). Cool.
Blanched raisins along with the broth and sugar syrup are poured into the berry mass. Stir.
Baker's yeast is diluted according to the instructions and added to the wine wort.
The container is covered with gauze and left to ferment for 1.5 months at home, in a dark place.

The finished drink is filtered and bottled.

Rosehip wine balm with red wine

Ingredients:

Rosehip berries? 1 tbsp.
Honey? 0.5 tbsp.
Dry red wine? 1 l.

According to the recipe, all components of the composition are mixed in a saucepan and put on fire. Bring to a boil, reduce heat and simmer for 15 minutes, stirring all the time. The foam that forms on the surface is removed.

The drink is cooled, the pan is covered with a lid and left at home to infuse for 15 days. Then the balm is boiled again, removing the foam.

After cooling, strain, filter, bottle. Store the wine balm in a tightly closed container in the refrigerator. Take 1 tbsp as a medicine for colds, viral diseases, sore throat. l. before meals 3 times a day.

That's it! Let's talk about wine! Moreover, about rosehip wine!
For most connoisseurs and admirers of this wonderful noble drink, this may be something new. After all, the classic of the genre is wine made from juicy berries and fruits... Ah, my student years! But in the late 80s we made “wine” from tomato paste...! However, rose hips make truly excellent wine! It has a noble amber color and the tart taste of old Madeira...
And this year there are apparently no rose hips! They say - for a harsh winter...
In general, there are many types of rose hips in nature. Botanists know... Some species are very rich in vitamins (especially vitamin C). Others contain fewer vitamins...
If anyone is interested, in “high-vitamin” varieties of rose hips the dried stalks stand upright – parallel to the berry itself. And in ordinary varieties, they are “spread out” like an open flower itself. By the way, the fruits of all varieties of rose hips are both healthy and tasty.

It is recommended to collect rose hips after the first frost, when the frost touches the fruits. At that time, the rosehip bushes glow with ruby drops against the backdrop of scorched and withered steppe grass. Naturally, it is better to collect rose hips - away from the noise of the city... In environmentally friendly places. Here (on the Don) it grows everywhere. There is a lot of it in the steppes of Donbass and Crimea! An ordinary plant, I tell you...
The berries should be ripe and firm. It is better to immediately dry the collected berries. They are best stored dry! You can make a wonderful drink from them - uzvar. Pour a couple of handfuls of dry fruits into a 1.5-2 liter heated thermos and pour boiling water over everything. Leave for a couple of hours (or longer...). And drink! With sugar. You can dilute it with boiled water to taste! In winter, a “dose” of natural vitamins is provided...
First, let's prepare the berries... Contrary to the canons of winemaking, which prohibit washing fruits (grapes in particular...) - it is still better to wash our rose hips. Pour it into a cup and wash it under running water. Immediately all the existing “slag” floats to the top. Well, you understand me... Everything bad always comes to the surface...

In technology, this process is called “flotation”. So, the rose hips were washed, sorted and cleaned as much as possible. Don't be alarmed if some leaves remain and end up in the wine. From them the drink will acquire a unique tart bouquet.
If you are dealing with dried fruits... - there is a little more work. Well, firstly, these fruits can be washed. Then dry them a little (more like for comfort). Next, it is highly advisable to chop these fruits. But not “to dust” in a blender or coffee grinder... But to “pieces”. It is convenient to do this with a wooden “pusher”. But you need to be careful not to scatter to the sides... And inside the fruits themselves there is prickly “glass wool”! And I don’t recommend taking them by hand...
In general, our fruits are ready! And we take them and pour them into a clean 10 (or whatever it is...) - liter bottle. We fill up about 1/3 of the volume of the bottle! Maybe a little more...

Next, take 2 kg on top. granulated sugar.

“Informed” people can boldly and quite rightly brand me with disgrace. - They say, - it’s better to dilute the sugar in some water... And pour it in with the syrup! But! Firstly, it’s not known exactly how much water you need to take... And secondly, well, I didn’t have the kind of container to dilute the syrup! And we only have 3 kg of sugar. And we only used 2! Exactly! We will add the remaining kilogram “in the process”...
Next, pour the purest spring water (warmed to room temperature) into the bottle and mix everything thoroughly. The sugar should be stirred and dissolved (at least partially...). After the sugar has dissolved, when we see the final volume, add water “up to the shoulders” of the bottle. Not higher! During the fermentation process, the wort will increase in volume and can push everything to the top! It’s better to top it up later... When the vigorous fermentation has passed. In general, according to the described composition, the “output” should be about 6 liters of drink...

Next, let’s take this clever device!

This is a real water seal, or fermentation water sheet. This device is integrated with a polyethylene cap for hermetically sealing the bottle. The essence of the device is that it releases excess carbon dioxide from the bottle, but does not allow active oxygen from the air to penetrate into it. The type is a regular valve. The mega-device shown in the photo was purchased on the regular market... If you don’t have one, you can safely use any homemade one! For example: a cap with a hole + a tube + a medical hose from a dropper + a bottle of water... Those who like originality can even use an ordinary medical latex glove! We pull its sleeve over the neck of the bottle, tie it with a cord, and make a hole on one of the “fingers” with a needle! During the fermentation process, the glove will inflate (it will be cool!) and gas will gradually escape through this hole. In fact, it’s convenient and visual... The glove “fell” - fermentation slowed down! You need to take a sample and maybe add some sugar...
It’s the same with the “bulbulator” - the bubbles have stopped bubbling - you need to control the process...
If suddenly fermentation doesn’t “start” for a long time, you can pour a little dry baker’s yeast into the bottle! But this is a last resort...

It is better to place the fermentation bottle in a moderately warm place. Temperature is about 20-24 degrees (Celsius...)
Well, - and control the process!
Rosehip wine is “long-lasting”... Minimum - 40 days or more! Then you can take a “table” sample of the young wine. But as a “young” product, it’s not very good for my taste... Therefore, upon completion of fermentation, it needs to be drained with a siphon tube into another container (containers) and stored for maturation. The author ripened it in ordinary 3-liter jars under plastic lids. You can also pour it into bottles...
And you can again add 2 kg to the remaining wort. sugar and add water. And there will be a second series... Of course, this is not the “highest” grade... But somehow I did it that way. Then I mixed them up... And I couldn’t tell the difference between the tastes!
And stored ripened wine can be enjoyed starting in February. The longer it sits, the better it gets! The wine in the decanter in the photo is from the “2009 harvest”... It has a wonderful warm gentle tone, a tart “Madera” bouquet! Lovers of “stronger” wines can enjoy up to a “degree” of real Madeira. But, I assure you, it’s not bad anyway...

Lovers of dessert and liqueur wines can sweeten to suit their taste. Sweet, this wine is reminiscent both in taste and color of Inkerman “Old Nectar”... In general, the path for creativity is open!
I add this wine (in small quantities) to the kebab marinade...
And an equally wonderful drink is made from it, which is called “Balm of the French Legion.” But this is a completely different story...
Health to everyone! Good luck and warmth...

What are the benefits of rose hips? Representatives of traditional medicine recommend rosehip wine because of its general benefits for our body. The huge amount of vitamins it contains has a positive effect on metabolism, improving the body’s overall resistance to disease. A small amount of wine, which also has a pleasant taste, can have a tonic effect, improve appetite and, accordingly, mood. It is recommended for older people to take small doses; this will improve digestion and help disperse the blood, preventing the development of cardiovascular diseases. Rose hip wine will be especially useful in winter, during colds. Homemade wine can give you all the energy of the sun and summer, which is so necessary during the short winter days. Characteristically, rose hips are able to store the beneficial substances that they absorbed during the growth process for a long time, and even dried fruits are perfect for making wine.

Main ingredient and container

There are many recipes for making wine at home. You can also experiment, perhaps you will be able to create your own original wine recipe that will pleasantly please you and your loved ones.

If you decide to start making wine, you should take care of the main component in advance. It is important not to miss the moment when the rose hips are ripe and prepare them. The rose hips must be ripe, large enough, and have a bright red color.

Much depends on the container in which the drink will be infused. Therefore, you need to take care in advance of the container where the wine will be stored. Oak barrels are best suited for these purposes, but these days they are very rare. For home use, glassware is most often used.

Avoid wooden utensils made from resinous trees; wine will lose its taste after contact with it.

Aluminum containers will also spoil the taste and give the wine an unnatural black color. It is recommended to rinse the container with cold water, then wash it thoroughly again with a disinfectant solution or boil it, then rinse the container again with cold water. Disinfection is carried out to prevent infection from getting into the wine.

Step by step recipe

Let's look at the simplest recipes.

Rose hips weighing 4 kilograms, pre-selected and washed, are placed in a glass container.
After this, add 2.5 kilograms of sugar to the raw material. The existing mixture is poured with water, which must first be boiled, and poured until the sugar is completely dissolved. Basically, 1.2 liters of water are spent on this.
Then you should wait until the base of the future wine has cooled and pour in 1.5 liters of vodka.
The dishes are placed in the sun, having previously covered them with gauze. Soon the berries will float to the surface, which means that the wine is ready for further processing.
The resulting rosehip wine is filtered to get rid of all the small parts.
Then, it is again covered with sugar and stirred. Wait until the sugar dissolves.
Fermented rosehip juice is poured into a new glass container and topped up with water up to the hanger, closed and placed in any cold room for 18 days.
When the period has passed, re-filter through gauze.
Pour into bottles, which are corked and filled with paraffin.
It is recommended to store the drink where it is cool.

The drink is called yagodnitsa.

Homemade wine from dry rose hips.

For lovers of semi-sweet wine, a recipe with the addition of figs to dry rose hips is suitable. It is done as follows.

Rose hips (1 kg) are poured into a plastic bucket, after which the figs are cut and filled.
The berries are poured with boiled water in a volume of 3 liters. The resulting mixture should be left overnight to infuse.
In the morning, make sugar syrup by dissolving 600 g of sugar in 6 liters of water that has just boiled.
The resulting solution of future wine is poured into a bucket, which is left for another day.
At the same time, prepare the wiring. Special wine yeast weighing 5 grams is poured with 300 milliliters of water, to which I add about 10 grams of sugar. The wiring is left along with the main raw materials for 12 hours.
After the tincture expires, the mixture is added to the berries, leaving to ferment in a warm room for a week.
Every day I stir the wort, monitoring the process.
After this, the wine is decanted into a bottle, closed with a stopper with a gas outlet and left for further fermentation.
When the liquid in the container begins to lighten, it must be transferred to a cool place and separated from the sediment.
Further infusion will last for several months. During this period, it must be periodically drained from the sediment.

Other things to consider

Different types of wines have different fermentation and infusion times. This depends on the recipe and can vary from a month to a year. The end of the fermentation process is determined by taste; here the sugar taste disappears, and a sediment is formed. It should be separated in the following way. The existing container containing the wine is placed on the table, while a clean bottle stands on the floor. These two vessels are connected using a tube. The liquid will overflow, but the sediment will remain.

In addition to the recipe tips, you can increase the amount of sugar to taste. The finished product is filtered again and poured into bottles. The container is tightly sealed with a stopper, which is impregnated with paraffin. I recommend storing finished products at a temperature of no more than 15 degrees Celsius, and the bottles should be completely filled with wine. If the conditions are not met, the drink will be subject to acetic oxidation, become cloudy, or simply have a bad taste. If the rules and conditions of the recipe are observed, the wine will not change its taste.

When collecting rose hips that are completely inconspicuous and not edible at first glance, few people think about what a treasure trove of vitamins and nutrients this berry is.

Rosehip wine is considered one of the most popular autumn drinks, as it can strengthen the immune system and increase resistance to infectious and viral diseases. It is very simple to prepare a healing potion at home; the main thing is to have patience and great desire.

To ensure that rose hips retain their natural value and do not lose their juiciness, they are harvested in September and early October, before the onset of cold weather. Wine produced at home requires ripe dark red berries.

The most suitable time for collecting rose hips is the beginning of October.

Despite the rare spoilage, the fruits are carefully sorted, and any rotten or moldy specimens are removed. Even one spoiled berry can worsen the taste of the drink and infect the wort.

For the production of natural rosehip wine, fresh, dried and frozen fruits of any variety are suitable, be it needle, May or Daurian. They do not need to be cleaned or pitted. Before cooking, frozen berries must be brought to room temperature, and dried fruits must be cut into two parts.

Attention. When drying rose hips, it is necessary to take into account the fact that ultraviolet rays have a detrimental effect on them. Thermal drying in the oven is also of no benefit. It is ideal to dry the collected berries in the fresh air without direct sunlight or in a cool, well-ventilated room.

Since there is no yeast on the surface of rose hips, raisins or grapes are added to the drink recipe for effective fermentation. It is important that these components are unwashed.

The quality of wine depends not only on the products used, but also on the container in which the drink will be infused. Oak barrels are considered an ideal option for storage, but in modern conditions they are quite difficult to find. Glassware is optimal for use in home winemaking.

The best container for maturing and storing homemade wine is an oak barrel.

You should avoid copper, iron and aluminum containers that can cause oxidative reactions, which will lead to spoilage of the taste and color of the drink. Wooden utensils made from resinous wood also pose a danger: when wine reacts with this material, it loses its taste.

To prevent pathogenic microorganisms and moldy fungi from entering the wine, all equipment must be thoroughly cleaned and disinfected. Wooden barrels are washed with cold water, doused with boiling water and treated with sulfur smoke.

After washing glass containers with water, they are cleaned with a soda solution and rinsed. All utensils must be boiled. The vessels must be perfectly dry before use.

Classic rosehip wine recipe: step-by-step technology

This simple recipe is based on using sourdough starter without yeast.

For production you will need the following ingredients:

rose hips – 3 kg fresh (or 2 kg dried);
granulated sugar – 3 kg;
water – 10 l;
raisins (or fresh grapes) – 100 g.

Rose hips are washed well and crushed with a rolling pin.

Rose hips are crushed with a rolling pin along with the seeds; if dried berries are used, they are first cut in half. Mash unwashed raisins (grapes) with your hands or also chop with a rolling pin.

Next, the syrup is prepared: 2 kg of granulated sugar is mixed with 2 liters of water, after which the mixture is brought to a boil and cooked for another 5 minutes. It is important to constantly stir the mass and remove the white foam that forms. The finished syrup is cooled to room temperature.

In a wide-necked bowl, combine all the ingredients: ground rose hips, raisins (grapes), sugar syrup and 8 liters of water. The contents are thoroughly mixed, the container is covered with gauze and put away in a dark room with a temperature no higher than 18-25 degrees. The mixture is stirred regularly for 3-4 days.

When the first signs of fermentation appear - foam, sour smell, hissing, the wort is poured into the fermentation container. It must be filled no more than ¾ to ensure complete fermentation.

A water seal is installed on the neck of the tank; if one is not available, you can use a medical glove with a punctured finger to allow carbon dioxide to escape unhindered. The container is sent to a dark, warm place with a temperature of 18-29 degrees, where the drink will ferment for 7 days.

After the specified period, the wort is filtered from the pulp (solid parts of the ingredients) using gauze. 1 kg of sugar is added to the fermented liquid, and the water seal is put back on the container.

The fermentation process will last from 4 to 6 weeks: during this period the drink should not be disturbed, but it should be closely monitored to prevent the wine from turning into vinegar.

Rose hips, water, sugar syrup and raisins are combined in a container.

Important. If the fermentation process lasts more than 50 days after the start of production, the wine must be drained from the sediment and left to ferment under a water seal under identical conditions. Otherwise, the drink will be bitter.

When the fermentation process is completed, as evidenced by the falling off of the glove and the cessation of gas formation, the wine must be drained from the sediment. To do this, the vessel is placed on an elevated surface, and the wine is carefully drained using a siphon tube, without disturbing the sediment.

The storage container must be filled to the top to prevent contact with oxygen. If necessary, sugar is added to the drink, after which the container is sealed with a lid and placed in a cool place with a temperature of 10-16 degrees for aging.

The duration of aging varies from two to three months: during this period, the wine is removed from the sediment several times. The finished product is bottled, hermetically sealed and placed in the refrigerator or basement.

The result is an amber rosehip wine with a slightly tart taste and a strength of 11-13 degrees.

Several interesting recipes for rosehip wine

There are also more complex recipes in terms of selection of ingredients. In general, making homemade wine leaves room for imagination, and the most unusual products can be used.

A variety of ingredients can be used to make rosehip wine.

Rosehip wine with basil and citruses

This yeast recipe includes:

dried rose hips – 175 g;
fresh sweet basil leaves - 1 kg (600 g dried can be used);
sugar – 1 kg;
oranges and lemons - 2 pieces each;
pectin enzyme, tannin, tronozymol - 5 g each;
wine yeast – 5 g.

Basil leaves are peeled under running water and coarsely chopped. Combine in a saucepan with rose hips and pour 2 liters of boiling water. The mixture is brought to a boil, removed from the heat and left overnight to infuse.

The limp basil leaves and rose hips are squeezed out and the resulting liquid is poured into the fermentation tank. Sugar syrup and 0.5 liters of water, and juices squeezed from oranges and lemons are also added there.

Gauze is pulled over the neck of the container and the composition is cooled. After this, pectin enzyme, wine yeast diluted with a small amount of sugar, tannin, tronozymol and zest are added.

The fermentation tank is covered and placed in a warm room. Over the course of 7 days, the wort is stirred regularly, after which it is poured into another bottle, diluted with cold water by ¾, and sealed with a rubber stopper with a hole and a gas outlet tube.

To make delicious wine you will need 1 kg of sweet basil leaves.

When the wine drink acquires a light shade, it is removed from the sediment. A Campden sulfur dioxide tablet is then added to sulphate the wine, and the drink is aged for several more months.

With citric acid

For this recipe you will need:

fresh rose hips – 3 kg;
granulated sugar – 1.5 kg;
citric acid – 10-15 g;
baker's yeast – 20 g;
water – 15-18 l.

Rose hips are crushed into pulp and placed in a container for fermentation. A syrup is prepared from sugar, water and citric acid and poured into the berries. Yeast is added to the resulting mixture. The fermentation vessel is left in a dark room at room temperature for 8-10 days. When the drink acquires a pleasant tart taste, it is filtered and bottled.

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