I know that elderflower champagne is the classic one for this but I'd like to make something now and have it ready for June for an event.
Is there anything you could make with what's in season ie rhubarb/heather/furze?
Any pointers on recipes? Some of the ones I've seen for the hedgewines using rhubarb for instance don't look kosher at all and suggest opening the bottles occasionally to avoid them exploding.
Couple of pro Brewers did furze last year you need a lot of the tips.
Gordon String had me stop the car and started eating them off the ditch last year, he claimed vanilla I was thinking butter or caramel.
Good furze has a pina colda nose.
I have made some great furze wines but you need a lot of flowers and they are soo prickly!
Recommend A sparkling Rhubarb wine!
Secret is to chop the rhubarb and cover it with sugar to extract the colour and flavours but NOT the oxalic (and other acids).
Should end up with a medium sweet slightly pink wine that you can carb up in a corny!
If not pink enough use a bit of food colouring!