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How to Make Lilac Wine (1 UK Gallon Recipe)

 lilac

Lilac wine is a beautifully fragrant flower wine with delicate floral aromas, soft honeyed notes and a crisp citrus finish. Made from the blossoms of common lilac, it produces a pale golden country wine that captures the freshness of late spring.

Properly matured, lilac wine becomes smooth, elegant and lightly perfumed, making it one of the most graceful wines in the Flower Collection.

Wine Profile

  • Style: Traditional flower wine

  • Colour: Pale straw to pale gold

  • Body: Light

  • Sweetness: Dry to off-dry

  • Acidity: Medium

  • Alcohol: 11–12% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

  • Difficulty: Beginner

Flower Character

  • Dominant Flavours: Spring flowers, honey, citrus blossom, gentle perfume

  • Aroma Strength: Strong

  • Recommended Brewing Strength: Light

  • Best Drinking Age: Medium (9–24 months)

Harvest Calendar

  • Harvest Season: April – May (UK)

  • Best Picking Time: Warm, dry morning after the dew has evaporated

  • Suitable for Fresh Use: ✔ Yes

  • Suitable for Drying: ✖ Not recommended

  • Suitable for Freezing: ✔ Yes

  • Best Source: Home gardens and unsprayed ornamental plantings

Identification & Safety

Correct identification

Use Common Lilac (Syringa vulgaris).

Characteristics include:

  • Dense clusters of fragrant flowers

  • Purple, lilac, pink or white blossoms

  • Heart-shaped leaves

  • Multi-stemmed shrub or small tree

  • Strong sweet floral fragrance

Similar species

Other ornamental lilacs (Syringa species) may also be suitable, although Common Lilac produces the most traditional flavour.

Which parts should be used?

✔ Flowers only.

Remove as much green stalk as possible before use.

Never use

  • Leaves

  • Woody stems

  • Brown or faded flowers

  • Plants treated with pesticides

Best Flowers to Use

Choose blossoms that are:

  • Fully open

  • Intensely fragrant

  • Freshly opened

  • Dry

  • Free from insects

Use them as soon as possible after harvesting.

Ingredients

  • Approximately 2 litres loosely packed lilac flowers (about 200–250 g 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

Preparation

  1. Harvest blossoms during a warm, dry morning.

  2. Shake gently to remove insects.

  3. Strip the flowers from the green stems.

  4. Use immediately for the finest fragrance.

Making the Flower Infusion

  1. Place the flowers into a sanitised fermentation bucket.

  2. Add the citrus zest.

  3. Pour over approximately 3 litres of boiling water.

  4. Cover immediately and allow to steep for 18–24 hours.

Do not boil the flowers directly.

  1. Strain through muslin or a fine sieve.

Discard the flowers.

Making the Must

  1. Dissolve the sugar into the warm infusion.

  2. Add:

    • Lemon juice

    • Orange juice

    • Raisins

  3. Top up with cool water to reach 1 UK gallon (4.5 L).

  4. Allow to cool below 25°C (77°F).

  5. Add:

    • Yeast nutrient

    • Crushed Campden tablet (if using)

  6. Leave for 24 hours if Campden was added.

  7. Add the yeast and stir thoroughly.

Primary Fermentation

  1. Ferment for 5–7 days.

  2. Stir gently once daily.

  3. Maintain 18–22°C.

The floral bouquet gradually softens into delicate honeyed notes.

Transfer to Secondary

  1. Siphon carefully into a sterilised demijohn.

  2. Fit an airlock.

  3. Top up if required.

Secondary Fermentation

Continue fermentation for approximately 3–5 weeks.

Rack whenever sediment reaches 1–2 cm.

Clearing & Aging

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

Expected Results

  • Original Gravity: 1.086–1.096

  • Final Gravity: 0.995–1.000

  • Alcohol: 11–12% ABV

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.

About 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.

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 & Aging

  • 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.

Frequently Asked Questions

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.

 

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