* 1 large carrier bag of lilac flowers
* 1/2 kg castor sugar
* 300g honey
* citric acid
* wine yeast
For now though there’s a few recipes which need to be shared. There’s a bit of a backlog and we have about 20 gallons on brew at the moment (as well as a new, so far untouched pressure barrel for experimental purposes with nettles and others). Today is a rather flowery concoction, made possible by the discovery of lilac plants growing in gardens and generous people in our local community. We’ve sampled it a few weeks into brewing and are pleased to say that it does seem to still have some of the flowery taste that you’d associate with lilac.
As with most flower wines the first thing is to extract the flavour. To do this strip the flowers from their stems, and drop them into your bucket. Boil up enough water to fill the bucket to the gallon mark, and pour it over. Then leave it all to sit for a couple of days. I tend to add the sugar and honey along with the boiling water, but that can be done later.
Strain the mix into a demijon and add the yeast, then seal and leave to ferment for however long it keeps fermenting. Rack as appropriate (I tend to go with every 2-4 weeks, or whenever the sediment builds up to about a half centimetre in the bottom of the demijon). Once finished, bottle and enjoy.
The basic method here will work for just about any edible flowers, and is a variation of the one we use for dandelions on a regular basis.