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We are tempted to make some country wine by combining rosehips and blackberries. Does this sound feasible? Does anyone have a basic recipe?

According to my OH... it is feasible but he would make three wines... one Rosehip, one Blackberry and one with both so you don't end up with one large wine that may not come out so well.

Rosehip is a rose and Blackberry would be a red so mixing the two might be a little odd... I certainly can't find any recipes for the two together.

I would be tempted to make a Blackberry wine and a Rosehip syrup and perhaps flavour the Blackberry wine with the syrup during the second fermentation.

Other than that you could experiment...

Recipes we have are:

Rosehip Wine

3lb Rosehips
18 cups hot water
2 1/2lbs Sugar
1 1/4 tsp Acid Blend (or probably some lemon juice which is what we use)
1tsp Yeast Nutrient (optional)
1/2 tsp Yeast Energiser (optional)
1 crushed campden tablet (optional if boiling rosehips first to remove wild yeasts)
1/2 tsp Pectic Enzyme
1 packet of wine yeast (or 1tsp of wine yeast)

Blackberry Wine

4 1/2lbs Blackberries
2 1/2lbs Sugar
7 Pints Water
Red Wine (or regular) Yeast

I think the rosehip taste is too delicate to come into its own mixed with blackberry... I would definitely make two separate ones.

Yes, I tend to agree upon reflection. We've been out today and found a huge supply of rosehips so it will just be rosehip wine - once I've pinched enough to make some rosehip syrup. This seems to be in great demand for arthritis sufferers of the family...

I'm still undecided about some "elderberries" we've spotted. I've posted a question on the foraging part of the site if anyone wants to have a look and let me know what they think?

Just wondered...could I use rowan berries and apples as a combination? I make a mean rowan & apple jelly [she sais modestly!!] that has a glorious colour. We have loads of both nearby.

Any thoughts/advice/ratios of rowans to apples - anything would be welcomed.

Phew, my first post...didn't hurt at all!

Nana Caz