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Champagne
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I'm making elderflower champagne atm, and will bottle it next week.

I'm making 10 liters, but I bought yeast for 50 liters of champagne, so what flavor should the next batch be? I'm considering cherry because they're easy to forage here,  but I don't know if I actually want to prepare the cherries. Another consideration is apple (boring) or pear. But pear is fall for the best taste, so I can squeeze a batch in between. I don't think I want more elderflower, because I also made elderflower syrup (5 L) and will probably bake an elderflower bread this Saturday.

Rhubarb is also possible, but I honestly don't know how much I can forage in good conscience, because there's so few plants near me.
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