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Old 05-15-2011, 06:45 PM   #1
Winepig
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May 2011
NW Ohio
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The wife and I are pulling Lilac flowers getting ready to try our first batch of Lilac wine.

Do we have to be as fussy about keeping the green out as you do when cleaning dandelions for wine??

Right now, we are only keeping the petals, but it would be alot faster if we could leave some little stems.

Anybody made Lilac before that has an opinion??

Thanks,
Tim

 
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Old 05-15-2011, 07:52 PM   #2
Yooper
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Quote:
Originally Posted by Winepig View Post
The wife and I are pulling Lilac flowers getting ready to try our first batch of Lilac wine.

Do we have to be as fussy about keeping the green out as you do when cleaning dandelions for wine??

Right now, we are only keeping the petals, but it would be alot faster if we could leave some little stems.

Anybody made Lilac before that has an opinion??

Thanks,
Tim
When I did it, I only used the petals, just like for all flower wines. I've never done it with the green parts, so I don't know how different it would be.
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Old 05-15-2011, 10:03 PM   #3
Winepig
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May 2011
NW Ohio
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Thanks for the quick reply!! We kept out the green, so it was a tedious job..... not as bad as dandelions, but pretty close.

I just hope it turns out after all the work.

Tim

 
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Old 05-16-2011, 01:04 AM   #4
Atek
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May 2010
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Winepig, I will be making this soon as well. Keep us updated and I will do the same :-)
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Old 05-16-2011, 02:05 AM   #5
Winepig
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May 2011
NW Ohio
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Will do Atek. This batch is being requested by the Mrs. She's been pretty excited ever since she heard you could make wine out of Lilacs. If it doesn't turn out, she probabaly won't want to fool with it again.

I will post back as it progresses.

Tim

 
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Old 05-16-2011, 03:51 PM   #6
Erick
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Dec 2010
White Township, NJ
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I just started a 5gallon batch on May 5.

I pulled the petals off of the green. Of course there was a small portion that made it it.

It was not as tedious as my dandelion attempt (now on hold for more dandelions).

One thing I noticed is that it started out smelling fabulous...it was a slow starting ferment...it went through a phase of smelling nasty, but now it's ok and fermenting steadily still.

OG was 1.114 and I used K1-V1116

A bit high, but it will water down a bit with racking/topping.

 
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Old 05-18-2011, 03:19 PM   #7
Winepig
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May 2011
NW Ohio
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I strained the petals and added the rest of the ingredients last night. This stuff is really bubbling away today.

I can't say it smelled especially good, kind of like asparagus (I like asparagus, but I don't know if I want it in a wine). It's going to be interesting.... I can't wait to try it.

Tim

 
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Old 05-18-2011, 07:03 PM   #8
Atek
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May 2010
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Quote:
Originally Posted by Winepig View Post
I strained the petals and added the rest of the ingredients last night. This stuff is really bubbling away today.

I can't say it smelled especially good, kind of like asparagus (I like asparagus, but I don't know if I want it in a wine). It's going to be interesting.... I can't wait to try it.

Tim
Good to know. I've got my flowers steaping now due to be racked off tonight and then start the fermentation. I froze my flowers after picking them as I didn't have time to start the batch right away. My flowers kind of turned pinkish brown and the batch smells more like asparagas than lilac. I'll go ahead and keep going with it but I'm not holding my breath. More often than not, if it smells bad before fermenting, its still gonna smell bad after fermenting... not sure though...
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Old 05-19-2011, 02:42 AM   #9
Atek
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Ok, I went ahead and got it started. Though I'll be honest I'm not holding out a lot of hope for this one. It really smells green, there is a very faint smell of the flowers but the "green" smell is very overpowering. I really didn't even like the taste of the must. We'll see how it goes. I think I'll pick more flowers and make absolutely sure there is no green in em for another batch.

RECIPE:
Batch: 1gal
Yeast: CY17
1Gal Lilac Flowers
2 1/2 lb Sugar
Juice of 2 Lemons
1 isp Nutrient

5/16/11 Removed flowers from stems and placed in nylon sack. Boiled 1gal water and poured over flowers in primary. Let sit for48 hours.

5/18/11 Removed flowers from must and dissolved sugar and nutrient into must. Juiced 2 lemons and also added to the must. Aerated. OG. 1.111

Pitched Yeast.

I got some pictures but my laptop memory card reader is on the fritz....
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Old 05-19-2011, 03:36 AM   #10
Winepig
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May 2011
NW Ohio
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Quote:
Originally Posted by Atek View Post
More often than not, if it smells bad before fermenting, its still gonna smell bad after fermenting...
I was thinking the same thing, I've never had bad juice turn into good wine.

I can usually smell the wine from the venting airlock, but I used a new one on this jug and all I can smell is fresh rubber. I broke down when the wife got home from work and did what I never do..... I took the airlock off. This stuff smells pretty good now, I really can't wait to try it.

The Mrs is already talking about doing up a full 6 1/2 gallon batch next year.

I'll say one thing, I've never made anything this color before....




Tim

 
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