Lilac Wine

[user 23136]

Just making my first Lilac Wine

7 pints lilac flowers
2.5 lbs sugar
7.5 pts water
2 lemons
2 teabags
Nutrient
Champagne Yeast

It was exhausting picking off all the flowers, took a long time. I boiled the sugar and cooled before soaking the blossoms for 2 days, then squeezed really hard through muslin to keep some colour. When I added the lemon juice the colour changed, but still subtle. Seems to be going ok at the moment, will post more later

 

[Clint]

What does it smell like? We had a lilac tree in the garden next door when I was young...bloody thing stank!

 

[MyQul]

EXTREMELY interesting. Does the final product actually taste of lilac?

 

[Session]

Okay now I can’t get Jeff Buckley out of my head

 

[user 23136]

It smells of lilacs, funnily enough , and I like the perfume. Will see how drinkable it is later. I have hopes, as I am enjoying the dandelion, elderflower and marigold wines I have made

 

[user 23136]

EXTREMELY interesting. Does the final product actually taste of lilac?

I don't know yet, first time I've tried it, and it's only been in the DJ 2 days...will keep you posted

 

[nixhaz]

Thanks for the earworm!!

 

[user 23136]

EXTREMELY interesting. Does the final product actually taste of lilac?

Yes! Just bottled today. Will leave it to sit for a while, but it's promising.

 

[Mr_S_Jerusalem]

Yes! Just bottled today. Will leave it to sit for a while, but it's promising.

View attachment 31439

That looks brilliant man. Excellent colour on it.
And that label looks decidedly familiar, some online free label designer?

 

[user 23136]

Yes, it’s called Labelizer, really useful as yiu can change the design each time, to fit the wine. I will leave this to condition for at least 6 months, I think. I made some Celery, it tasted too strong, and I had bottled it too soon. 3 months later it is a lot better, somI need to be more patient.

 

[Mr_S_Jerusalem]

Yes, it’s called Labelizer, really useful as yiu can change the design each time, to fit the wine. I will leave this to condition for at least 6 months, I think. I made some Celery, it tasted too strong, and I had bottled it too soon. 3 months later it is a lot better, somI need to be more patient.

Celery?!?!

Ive heard of it but is it worth making?

 

[user 23136]

I'd say so. I started it in March, and it stopped mid-May. I put finings in mid-June, and it seemed ok to bottle mid-July, but did taste strong and wasn't quite as clear as I had hoped. Fortunately, I put it in the garage. After that recent hot day, two of the bottles 'popped' and I noticed that they both had quite a bit of sediment. However, when I drank some the other day, the flavour had settled down, and it was quite smooth tasting. I guess if you hated the taste of celery you wouldn't make it, but I'm hopeful that in say another 3 months, it might be quite a decent quaffer.