Dried vs fresh flowers/herbs for country wine?

[CattyBB]

Hey all,

I've just mixed a batch of hibiscus wine from dried flowers, just to get going before the usual suspects bloom.
I used orange for the citric acid but unthinkingly left the white bits on (which I understand can make the brew bitter), so we'll see how it goes.

Does anyone have and suggestion re: the difference between using fresh or dried flowers/herbs?
I'll be using foraged bits as much as possible, but the dried route opens up brewing to the off-season months.

Thanks!

[Will_D]

Like most things fresh has to be better than dried.

But if you can't get it fresh ....

Re. The while bits.

A lot of flower wines lack tannin. May be the bitterness from a bit of the pith will be a good thing.

Experiment experiment experiment !!