Lilac Wine (2)

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  • 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. [ Author’s own recipe ]