Lilac Wine
Lilac has been grown in British gardens for centuries, admired for its spectacular spring display and unmistakable fragrance. Traditional home winemakers discovered that these fragrant blossoms could also produce a refined country wine when infused gently and balanced with citrus. The finished wine captures the essence of late spring, combining delicate floral aromas with hints of honey and citrus blossom. Although less well known than elderflower wine, lilac wine is every bit as elegant and deserves wider recognition among country wine enthusiasts.
At a glance
About this wine
Lilac has been grown in British gardens for centuries, admired for its spectacular spring display and unmistakable fragrance. Traditional home winemakers discovered that these fragrant blossoms could also produce a refined country wine when infused gently and balanced with citrus.
The finished wine captures the essence of late spring, combining delicate floral aromas with hints of honey and citrus blossom. Although less well known than elderflower wine, lilac wine is every bit as elegant and deserves wider recognition among country wine enthusiasts.
Ingredients
- Approximately 2 litres loosely packed lilac flowers (about 200–250 gm after removing stems)
- 2.0–2.25 lb (900 g–1.0 kg) white sugar
- Water (to make up to 1 UK gallon (4.5 L))
- Juice of 2 lemons
- Juice of 1 orange
- Finely pared zest of 2 lemons
- Finely pared zest of 1 orange
- 100 g raisins
- 1 tsp yeast nutrient
- 1 Campden tablet (optional)
Wine yeast (half packet recommended)
- Lalvin QA23 (highly recommended)
- Lalvin 71B
- EC-1118
Optional Ingredients
- 1 tbsp light honey
- 1 tsp glycerine after fermentation
Equipment
- The following equipment is recommended to make this 1 Gallon.
- Sanitising fluid,
- 2 gallon Fermenting bucket,
- Demijohn,
- Hydrometer,
- Syphon tube,
- Air lock,
- Rubber bung,
- Measuring cups,
- Muslin bag,
- Thermometer,
- Extra long stirring spoon,
- Kitchen scales.
Preparation
- Harvest blossoms during a warm, dry morning.
- Shake gently to remove insects.
- Strip the flowers from the green stems.
- Use immediately for the finest fragrance.
Method
- Dissolve the sugar into the warm infusion.
- Add: Lemon juice Orange juice Raisins
- Top up with cool water to reach 1 UK gallon (4.5 L).
- Allow to cool below 25°C (77°F).
- Add: Yeast nutrient Crushed Campden tablet (if using)
- Leave for 24 hours if Campden was added.
- Add the yeast and stir thoroughly.
- Siphon carefully into a sterilised demijohn.
- Fit an airlock.
- Top up if required.
Fermentation notes
Primary Fermentation
Ferment for 5–7 days.
Stir gently once daily.
Maintain 18–22°C.
The floral bouquet gradually softens into delicate honeyed notes.
Secondary Fermentation
Continue fermentation for approximately 3–5 weeks.
Rack whenever sediment reaches 1–2 cm.
Clearing & ageing notes
Once fermentation has finished
Leave to clear for 2 months
Rack again if necessary.
Bottle when brilliantly clear.
Lilac wine rewards patience.
Minimum aging: 9 months
Ideal aging: 12–18 months
Peak drinking: 1–3 years
Tips & notes
Tips for Better Lilac Wine
- Remove as much green stem as possible.
- Harvest only freshly opened flowers.
- QA23 preserves the delicate floral bouquet exceptionally well.
- Raisins provide body without masking the blossom character.
- Mature for at least one year before opening.
Common Mistakes to Avoid
- Leaving excessive green stem attached.
- Harvesting after rain.
- Boiling the flowers directly.
- Using faded blossoms.
- Drinking before the wine has matured.
Serving suggestions
- Serve well chilled (8–10°C)
- Excellent as an aperitif
- Pairs beautifully with goat's cheese and Brie
- Complements grilled chicken, seafood and spring salads
- Wonderful with lemon tart, almond biscuits and fresh berries
Storage & ageing
- Best consumed within 3 years
- Store in a cool, dark place
- Best drinking window: 1–3 years
- Retains its floral bouquet particularly well during its first two years.
FAQs
Can I use white or purple lilac? Yes. Both produce excellent wine. White lilac often gives a slightly lighter, more delicate bouquet, while purple varieties can be a little richer in aroma.
Should I remove the flowers from the stems? Yes. Removing the flowers from the green stems significantly reduces bitterness and produces a cleaner, more elegant wine.
Can I freeze the flowers? Yes. Fresh lilac flowers freeze well and can be collected over several days before brewing.
Can I dry the flowers? Drying is not recommended. Much of lilac's delicate fragrance is lost during the drying process.
How long should I age lilac wine? It is usually at its best after 12–18 months, when the floral and honeyed notes have fully integrated.