Rosehips and sloes?

I found a proliferation of rosehips and in the same hedge the sloes (Prunus spinosa) had also done very well and were almost palatable straight off the bush.  It occurred to me to pick both to make wine.  Most rosehip recipes call for adding a lemon, and I thought the acidity of the sloes would combine well.  But I can't find any recipes using both.  Not that I am going to let that stop me... I just wondered if anyone else had tried this?    

So far, so good.  I used a kilo of fruit to the gallon of water and wish I had picked more, it looks a bit "light".  Smells like cherry.  I added enough sugar for a potential alcohol of 12%. Yeast is starting to work.  I use a yeast that has added nutrient.

At this stage I'm never quite sure if I should transfer it to the demijohn yet.  Maybe if I do the cotton wool bung thing it would save the usual accident of getting it frothing through the airlock!

I miss sloes! Good luck with your “experiment” and thanks for posting updates. I used to make damson and slow gin every year, keep half and give the rest away at Christmas. Can’t think of anything I’d rather have in a hip flask this time of year.