Recipe Lilac Wine

Discussion in 'Recipes' started by Motomom34, May 1, 2017.


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  1. Motomom34

    Motomom34 Monkey+++

    Today I learned that you can use lilacs to make wine. I love lilacs, they make spring so enjoyable with their lovely scent. I never realized that they can be consumed. For the wine makers on the site, here is the recipe:

    Here’s What You’ll Need
    • 3-1/2 quarts lilac flowers, fresh or frozen
    • 2-1/2 lb granulated sugar
    • Juice of 2 lemons
    • 7-1/2 pts water
    • 1 tsp yeast nutrient (You can order it here)
    • Champagne yeast (You can order it here)
    In terms of supplies, there are a few basic items you should have. You can often find these on craigslist, and definitely at a brewing supply store, or you can order them on amazon.

    Please follow the link for instructions: Making Lilac Wine - And Here We Are

    Another monkey mentioned lilac jelly. I will have to hunt down that recipe. I am really curious about how it would taste.
     
    Ganado, duane, Legion489 and 3 others like this.
  2. GOG

    GOG Angry American Site Supporter

    Nice. Thank you.
     
    Ura-Ki and Motomom34 like this.
  3. Ura-Ki

    Ura-Ki Grudge Monkey

    This should be a fun one, thanks for the links. We have been doing prickly pear cactus wine for some time as well as jelly and candy, I bet the lilac would work out great too! Funny what you can do with flowers. Now to find a good reliable source for Dragon Fruit!!!!
     
    Motomom34 likes this.
  4. Motomom34

    Motomom34 Monkey+++

    Here is the Lilac jelly recipe. Thank you @ditch witch for finding it.

    Lilac Flower Jelly
    (Makes four 8 ounce jars; I made almost four 4 ounce jars)

    Ingredients for Dandilion flower jelly, Elderflower jelly, Hibiscus jelly, Lavender jelly, and Lilac jelly (ingredients in that order)

    • ¼ to 2 cups flower petals (2, 1, ½, ¼, 2) I had a tight two cups of petals; didn’t weight them
    • 2-3 cups water (3, 3, 2, 3, 2 ½ ) covered them with boiling water; didn’t measure it (ended up with 7 ounces of dark brown fragrant lilac “tea” after steeping overnight)
    • 1-4 tablespoons lemon or lime juice (1, 2, 4 and juice from ½ inch piece of fresh ginger, 4 , 4 ) used juice of one lemon; approximately 4 tablespoons
    • 1 ½ to 4 cups sugar (2 ¼, 3, 4, 4, 3 ½ ) adjusted sugar to liquid amount: was to have 2.5 cups liquid and had 1 cup (almost) = 1.4 cups sugar
    • 1 (3 ounce packet) powdered pectin
    Instructions:

    1. Pick fresh blossoms; ensure all stems and dead bits are discarded
    2. Press blossoms tightly into measuring cup; transfer to jar sealable heatproof jar
    3. Pour boiling water over top; cover with plastic wrap immediately
    4. Steep overnight: the longer it steeps, the stronger the infusion (you want a strong infusion)
    5. Strain and press all of the liquid out of the blossoms; discard
    6. In 3-4 quart stainless steel pot (not aluminum) add “flower tea”, lemon or lime juice and sugar; bring to a boil
    7. When sugar is dissolved, add pectin and return to a full rolling boil for 3 minutes
    8. Skim foam; ladle jam into sterilized, dry jars (I had no foam and ladled into jars through a sieve and a funnel)
    9. Process in water bath for 10 minutes, or refrigerate: processed will keep one year, refrigerated will last a couple of months
    Note: add 1 minute for every 1,000 feet above sea level when processing the jelly; remove jars from canner and allow to rest until cool before removing rings, wiping any drips and labeling for storage.

    Old Fashioned Lilac Jelly
     
    sarawolf, Legion489 and ditch witch like this.
  5. Ganado

    Ganado Monkey+++

    @Ura-Ki
    NO Recipe No Banana !!! [touchdown]

    Would you please post how you make this? [biggrouphug]
     
    Last edited: May 13, 2017
    Motomom34 likes this.
  6. Bishop

    Bishop Monkey+++

    If I was a drinker I would try it
     
    Motomom34 likes this.
  7. sarawolf

    sarawolf Monkey+++

    One can use violets as well :) but takes a lot of those tiny things lol.
     
    Ganado likes this.
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