Anyone here do any wild foraging?

persimmon
muscadine

That's all I got. Both have already made though, you'll have to wait a while for them to produce again. I eat both when I run across them in the woods.

Try Wild Huckleberry, Muscadines, Mayhaws, and Coon pears. All Louisiana back yard products

I think the honey locust pods are overlooked. Great flavor. My FIL and I made a tincture with vodka and honey locust pulp and added it to the secondary of an all grain barleywine (albeit on the light end of barleywine, maybe 8% ABV). If you own a barley farm you might be able to boil off enough for a higher ABV (probably want a high ABV yeast, as well). Anyway I think it's pretty solid and I'm batting 1.000 on reviews. I'll take a look on my hard drives at home this evening and see if I can get a picture of the pulp. Took a lot of bean pods to get enough pulp, but they're everywhere in the woods right now. Just need to find a few trees that are producing.

I used to get a ton of raspberries in TN. I was going to link Jack Keller's website, he had recipes for almost any kind of country wine that can be produced it seemed. I'm getting an error message when I visit the site though, hope its a problem on my end and not Jack's. LINK

Also, there are absolutely tons of mushrooms on the various WMAs in LA. I'm sure some of them are edible, but I'll admit I've never tried gathering them because of the scare factor. I'm sure there are some (morels in particular spring to mind) that are easy enough to ID that you can do so safely though.

On top of that I would add the obvious muscadines and blackberries.

Another thought: wild persimmons are ripe early in hunting season (late october) and you might be able to flavor a beer with them. Personally I love the flavor, but I don't know if you can get the flavor into the beer without also getting the astringency though. I tried and failed to make a palatable sauce to go on top of a hog roast last fall, but I included the whole fruits in the final product, so the astringency was all there. Probably would want to do a couple of small 1/4 test batches to see what happens if you want to use it in your beer.

And finally, in June there are places in LA that have the best of the best: wild mulberries. I only know of one location with a large quantity of them, and it's hard as frick to get to. But damn if it's not rewarding to find a bunch of them. Nom.

Only chanterelle mushrooms and blackberries.

Here's an article on Scratch Brewing. I listened to them on a podcast and it's a very interesting concept.

LINK

figs?
Old dude by my house picks dandelions in the spring to make wine

We have a ton of huckleberry bushes on our property. When I'm walking back to the camp after a morning hunt, I usually stop and pick a bush till it's dry.