Last weekend Matt and I collected 2.7kgs of Haws:
I'm attempting to turn most of them into wine, following the recipe in Roger Phillips' "Wild Food". Stage one was to cover them in boiling water, and leave for a week, stirring daily. Stage two was to strain them, add the liquid to a sugar syrup with oranges and lemons, then introduce the yeast. I did that this evening. Now I have to wait for 24 hours before transferring to a demijohn then fermenting for... however long. I'm not convinced it'll work (as I've already done lots of things wrong!) but I'll keep you posted on my progress :)
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