I have always loved the smell of lilac, especially of a Summer’s evening, when the temperature has cooled and there is a bit of humidity in the air, the fragrance is uplifting.
This is again a first for us, if the wine captures the essence of the fragrance, it should make a lovely wine.
- 3.5 quarts/3.5 kilograms lilac flowers, fresh
- 2.5 lb/1.5kg raw organic sugar
- 1 tsp citric acid
- 1.2 US gallons/4.5 litres water
- 1 tsp yeast nutrient & yeast
- Sterilising agent: peracetic acid, Milton, or silver colloidal water
A small amount of distilled water to fill the airlock.Equipment:
Any bucket size above 5 litre, in food grade plastic
4.5 litre/1 gallon demijohn
Air lock & Bung
Nylon straining (sporage) bag or muslin cloth
Bring the water to the boil. Switch off the heat. Add the lilac flowers to a fermenting bucket and add the hot water. Leave the sealed bucket to stew for 2 days. Sterlise a demijohn, airlock bubbler and bung. Rince out the demijohn and equipment well to remove the sterilising agent. Add the sugar, yeast and citric acid to the demijohn. Strain the flowers through a muslin clothe and funnel in the demijohn and top the level up with water if needed to the level shown in the picture below.
Add a airlock value and keep beside a fire or in a warm place for 3 – 6 months, depending on your preference for sweet or dry wine.
Label your carboy with the name of the wine and date it was made. Fit a temperature sticker to the carboy. Within 24 hours, the yeast should start converting the sugar into alcohol and in the process produce gas. The airlock is to allow gas to escape and no contaminants to enter the sterile solution, as the airlock is filled with distilled water. Remember to put a cap on the top of the airlock bubbler, this prevents airborne bacteria or yeast floating down into the bubbler. The yeast kills all other micro-organism to maintain a sterile environment.
The colour was not what we expected. It reminds me of rosehip syrup.