Pour 7 1/3 pts water in a heavy bottomed cooking pot and bring it to a boil over medium high heat.
Meanwhile, prepare the rose hips by cutting off the stems and ends, and chopping them coarsely.
Place the chopped rose hips in a straining bag and close it tightly.
Place the straining bag in the primary fermentation vessel, together with boiling water and 2 2/3 pounds of fine sugar. Stir the mixture thoroughly to dissolve the sugar, then cover the vessel and set it aside to cool.
When the mixture in the vessel cools to room temperature, add citric acid and pectic enzyme to it.
Stir thoroughly to combine all the ingredients, then replace the cover and allow the mixture to stand overnight.
After 12 hours, stir in yeast nutrient and set it aside for eight to ten days, stirring twice a day.
After 10 days, transfer the must to a secondary fermentation vessel. Squeeze the straining bag to extract the remaining must. Fit an airlock and place the fermentation vessel in a dark place for six weeks.
After six weeks, pour the mixture into another secondary fermentation vessel, refit the airlock and set it aside in a dark place for another six weeks. Repeat this procedure two more times.
If your rose hip wine has still not cleared, add some gelatin to it and wait for another couple of weeks.
Once your rose hip wine is clear, age it for at least a year and a half in a dark place before consuming.