Makes one gallon.

Ingredients:

Keep your acid tester and hydrometer handy. As with all fresh ingredients the sugar and acid content varies greatly from year to year and even from one location to another. The recipe above is a general recipe to use which you may have to adjust.

Directions:

1. Wash and drain rose hips, raisins and/or figs.
2. Crush or process through mincer.
3. Put into nylon straining bag and tie. Place bag in primary fermenter.
4. Dissolve sugar in hot water.
5. Pour hot water over straining bag in primary fermenter.
6. Stir in remainder of other ingredients, except yeast. Cover primary fermenter.
7. After 24 hours, add yeast and re-cover primary fermenter.
8. Stir daily, check S.G. and press pulp lightly to aid in extraction.
9. When fermentation reaches S.G. 1.040 (usually 3-5 days), strain juice from bag and syphon wine off sediment into glass jug secondary. Attach airlock.
10. When S.G. reaches 1.000 (usually about 3 weeks), fermentation is complete. Syphon off sediment into clean glass container. Re-attach airlock.
11. Syphon again in two months and again, if necessary, before bottling.
12. Allow the wine to age.

To sweeten: Before bottling, add 1/2 tsp. of stabilizer, then 1/4 cup of dissolved sugar per gallon.