Here is the recipe I'm going to try. Take a look at it and see what you may add or remove from it. I'm shooting for a ABV of 13% so I'll adjust sugar as I go.
This recipe is intended to make 5 gallons of medium body wine.
20 quarts lilac flowers, petals only
15 lb. Sugar Shooting for 13%ABV
Juice of 2 lemons
Zest of 1 lemon
1 pound of golden raisins
Yeast energizer
Yeast nutrient
1 oz. RC212 yeast
1. Put the flowers in to a large crock or stock pan. Pour 3 quarts boiling water over the pedals, cover and let sit for 2 days.
2. Pour 17 quarts boiling water over half the sugar to dissolve. Cool. Strain lilac mixture, squeezing. Return to crock with sugar water, lemon juice, and cut up rasins. Inoculate with the yeast.
3. Ferment 1 week. Strain this in to your primary. Dissolve remaining sugar in a pint of boiling water, cool and add. Fit with fermentation lock and ferment until all activity ceases
4. Stabilize and rack to clean carboy.
5. Clear and bottle
This recipe is intended to make 5 gallons of medium body wine.
20 quarts lilac flowers, petals only
15 lb. Sugar Shooting for 13%ABV
Juice of 2 lemons
Zest of 1 lemon
1 pound of golden raisins
Yeast energizer
Yeast nutrient
1 oz. RC212 yeast
1. Put the flowers in to a large crock or stock pan. Pour 3 quarts boiling water over the pedals, cover and let sit for 2 days.
2. Pour 17 quarts boiling water over half the sugar to dissolve. Cool. Strain lilac mixture, squeezing. Return to crock with sugar water, lemon juice, and cut up rasins. Inoculate with the yeast.
3. Ferment 1 week. Strain this in to your primary. Dissolve remaining sugar in a pint of boiling water, cool and add. Fit with fermentation lock and ferment until all activity ceases
4. Stabilize and rack to clean carboy.
5. Clear and bottle
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