LILAC WINE (1)
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)
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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