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I've been wanting to make a lilac wine. I've heard a few good things, but has anyone here tried making one? If so I would love to see your recipe.
John
Maybe try one of these, substituting dried lilac blooms.
Lavender Wine
courtesy of CMoore
1 gallon
3 cups lavender buds (provided by Steve) boiled in 1qt of water 2lbs sugar (SG 1.09) 1 can frozen white Welches ½ tsp acid blend 1/8 tsp tannin 1 tsp Yeast Nutrient Juice from 1 lemon Enough additional water to make 1 gallon I had just racked my Pineapple into secondary so I used the left over active yeast from it the ferment took off like a rocket! (Lalvin 1118 Champagne) 1 Campden tablet was added when I racked into secondary
Lavender Wine
courtesy of SteveC
3gallons
9.5 cups French lavender buds 6 lbs. sugar 3 cans frozen white grape concentrate 1.5 tsp plus 40 grams citric acid .5 tsp tannin 1 tsp Fermax nutrient 3 gallons spring water Add all ingredients except for water, concentrate and yeast to fermentor. Boil 1 gallon of the water and add to fermentor, stirring until sugar is dissolved. Add remaining water and cans of concentrate. Stir, stir and stir some more. Test for OG and TA. My OG was 1.085 and TA was .6. Add yeast (I used EC-1118). Rack wine off of buds after 7 days. Rack again after 60 days and stabilize. I'll finish the post in March when I get to this point!
Lavender Wine
courtesy of MedPretzel
1 gallon
Ingredients: ½ cup dried lavender flowers (oldtimeherbs.com, 0.5oz) ½ tsp acid blend 1 lbs light brown sugar 4 cups white granulated sugar 1/4 tsp tannin ½ tsp pectic enzyme ½ tsp yeast energizer 1 tsp yeast nutrient 1 Campden tablet water - to 1 gallon
Method: Dissolve 1 lb of light brown sugar in 1 gallon of water. Pour 1 gallon boiling water onto the dried flowers. Allow to sit, covered. Let cool. Add the rest of the ingredients when cool. Stir. The SG is a little high at 1.110 This could be tweaked in further recipes. Transfer to secondary when SG hits 1.040. Fit fermenting lock and ferment until finished and clear topping up with water when initial phase has calmed down. Note - this made a very unusual tasting wine that finished at (estimated, calculated) 18%. The Lavender taste came out more and more over time and became a zesty fresh flavor.
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I'm curious to try and make some coz I adore the smell of the flowers, but don't appear to have a recipe...
I was thinking of perhaps making a wine#1 with WGJ and then adding the equivalent of a pint glass full of flowers, or would that work out to be too overpowering taste-wise? Also what acids etc would I need, if any?
LILAC WINE (1)
• 3-1/2 quarts lilac flowers
• 2-1/2 lb granulated sugar
• 2 lemons or 12 grams 80% lactic acid
• 7-1/2 pts water
• 1 tsp yeast nutrient
• Champagne yeast
Put water on to boil while culling through and rinsing flowers. Put flowers in primary and when water boils pour over flowers. Cover primary tightly and set aside for 48 hours. Strain flowers through nylon straining bag and squeeze to extract all flavor, then discard pulp. Stir sugar, yeast nutrient, juice of lemon or lactic acid into primary and stir until completely dissolved. Sprinkle dry yeast on top without stirring or add activated yeast culture to primary. Recover primary and ferment 7 days. Transfer liquid to secondary and fit airlock. Ferment 30 days and rack, top up and refit airlock. Rack again every 30 days until wine is clear and no longer dropping sediment. Rack into bottles and allow to age 3-6 months. [Adapted from George Leonard Herter's How to Make the Finest Wines at Home]
LILAC WINE (2)
• 3-1/2 quarts lilac flowers
• 1-1/2 lb granulated sugar
• 10.5 oz can of Welch's 100% white grape juice frozen concentrate
• 1-1/2 tsp citric acid
• 1/8 tsp tannin powder
• 7-1/4 pts water
• 1 tsp yeast nutrient
• Champagne yeast
Put water on to boil while culling through and rinsing flowers. Put flowers in primary and when water boils pour over flowers. Cover primary tightly and set aside for 48 hours. Strain flowers through nylon straining bag and squeeze to extract all flavor, then discard pulp. Bring 2 cups of must to boil and add sugar, stirring constantly until dissolved. Stir in frozen grape concentrate and immediately pour into primary. Stir in remaining ingredients except yeast. When must returns to lukewarm, sprinkle dry yeast on top without stirring or add activated yeast. Cover primary and ferment 5 days. Transfer liquid to secondary and fit airlock. Ferment 30 days and rack, top up and refit airlock. Rack again every 30 days until wine is clear and no longer dropping sediment. Rack into bottles and allow to age 3-6 months. {Thanks from Jack Keller}
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