This sweet spring wine captures the essence of the very first flower of spring.
Start by gathering the coltsfoot flowers and separating out the petals.
Place the flowers in a wide mouth quart mason jar or whatever you're going to use as a fermentation vessel. Add the citrus juices and zest.
Bring the water to a boil on the stove and add the sugar. Stir to dissolve.
Allow the sugar water to cool to room temperature and pour it over the coltsfoot flowers and citrus.
Add wine yeast and close with a mason jar fermentation kit.
Allow to ferment at room temperature for about 6 weeks, until the fermentation has stopped.
Carefully pour the wine off into another jar, leaving the sediment and dead yeast behind. Pour the wine through a mesh strainer to remove any remaining flower petals.
Since it's a small batch, it's easiest to bottle it in flip top grolsch bottles rather than going through the trouble of corks. Bottle and seal and allow it to condition for at least a week before drinking.