METHOD

With fresh hips, cut off stalks and any foreign matter. In the wild the red hips can be found on the dried stalks even through winter.

1. Wash and drain. Crush or run through mincer (dried or fresh). Put in nylon straining bag (if using raisins or figs, chop and put in bag), tie top, and place in primary.

2. Pour over hot water and stir in all other ingredients EXCEPT yeast. Cover primary.

3. After 24 hours, add yeast. Cover primary.

4. Stir daily, check S.G. and press pulp lightly to aid extraction.

5. When ferment reaches S.G. 1.040 (3-5 days) strain juice from bag. Siphon wine off sediment into glass secondary. Attach airlock.

6. When ferment is complete (S.G. has dropped to 1.000 -- about 3 weeks) siphon off sediment into clean secondary. Reattach lock.

7. To aid clearing siphon again in 2 months and again if necessary before bottling.

To sweeten: before bottling add 1/2 tsp. stabilizer, then add 1/4 lb. dissolved sugar per gallon. With "Fresh" recipe, for a sherry wine, start with sherry yeast and at 1.000 S.G. continue to add 1/4 lb. dissolved sugar per gallon until ferment ceases.