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default Rose hip brandy ???

Post by Guest on 10th October 2010, 11:50 pm

We collected rose hips today ... has anyone tried doing rose hip brandy?

Having just done a bottle of sloe brandy, I'm in the mood so may give it a go tomorrow ... Cool
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default Re: Rose hip brandy ???

Post by Wilhelm Von Rhomboid on 11th October 2010, 8:24 am

Rosehips, sloes, bullaces, hawthornberries... the principle is the same. Likewise with the spirit used - gin, vodka, brandy - blackberry whisky is delicious.

On the whole I think the more neutral the spirit the more the taste of the berries comes through.

Going to make some hawthornberry wine this week.

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Post by Guest on 11th October 2010, 10:57 am

Have been advised by herbalist and brewer friend to freeze the hips first to soften them so am giving it a go. May well do some haw-brandy too, or vodka, as we still have loads of berries. Off to look for more sloes as only got one bottle so far ... not near enough lol!
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Post by chickenofthewoods on 22nd October 2010, 9:51 pm

Watch out for the haws, steeped in booze they tend to coagulate into a kind of gel in the bottom of your container so use something with a wide neck. I also found that they held a lot of the liquid so that it was quite difficult to strain off without squeezing and so creating a residue - but then I did leave mine brew for quite a long while (probably too long...)

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default Re: Rose hip brandy ???

Post by Guest on 22nd October 2010, 11:51 pm

Chicken: Does that go for hips as well as haws? If my arm will work I hope to get haws as well as they're still on the May trees. Will fish Paul's wide-necked jars out of the recycling just in case.
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default Re: Rose hip brandy ???

Post by chickenofthewoods on 23rd October 2010, 12:02 am

Hips should be fine, but there's something in haws that makes them gel naturally (have you ever seen the Ray Mears series on Wild Foods? He made a self-setting 'jelly' just by mashing fresh haws and sieving off the skins and pits. Fascinating and a little weird!).

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