"Dark lilacs poured forth over walls notched by the ages."

RecipesJimmy RiordanComment


Lilac Wine Performed by Elkie Brooks on the BBC in 1978.

Lilac Wine Recipe:

<!--[if !mso]> <! st1\:*{behavior:url(#ieooui) } -->

5 quarts lilac flowers 4 lbs honey 2 lemons 7 ½ pts water Champagne yeast

place lilac flowers in your primary fermenter & pour boiling water over them. Cover the ferment or tightly & set aside for 48 hours. Strain & extract pulp. Stir in honey and lemon juice. Add this to fermenter. Pitch yeast. Keep at temperature between 65 and 75 degrees Fahrenheit. Ferment for seven days. Transfer to 5 gallon secondary fermenter. Re-rack & top up every 30 days until clear. Bottle & age for 3-6 months.