Recipe Lilac Wine

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.

• Fermentation bucket
• Demijohns
• Airlocks with rubber stoppers
• Siphon hose
• a funnel
• Wine bottles (we usually just sanitize our old ones), corks, and a corker, OR swing-top bottles
• Sterilization solution

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.

 

Nice. Thank you.

 

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!!!!

 

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

 

@Ura-Ki
NO Recipe No Banana !!!

Would you please post how you make this?

 

If I was a drinker I would try it

 

One can use violets as well but takes a lot of those tiny things lol.