I was introduced to an entire new world of booze last spring when I saw the Dandewine post and gave it a try:http://www.craftster.org/forum/index.php?topic=339539.0
So I did some research and made some Cherry Bounce last summer:http://www.craftster.org/forum/index.php?topic=354870.msg4149775#msg4149775
And now, I'm foraging into the romantic, yet risky, lilac wine. Because it is currently lilac season, I'm posting this with scant photos just to get it out there for your drunken pleasure. I'll add photos of the rest of the process as it happens.
4 quarts lilac petals
juice of 2 lemons
one packet of yeast
1. Put the flowers in a large crock or glass container. Pour 3 quarts boiling water over the petals. Cover with a towel, and let sit for 2 days.
2. Pour 1 quart water into pot, bring to a boil, and add the sugar to dissolve. Cool. Meanwhile, strain the lilac mixture, squeezing the liquid out of the flowers. Return the lilac mixture to the crock/jar, add the sugar water and lemon juice. Pitch the yeast (dissolve yeast in warm water, allowing to get bubbly and creamy - add to the lilac mixture).
3. Ferment for one week. Strain. Bottle and leave uncorked until fermentation ends. Strain again, bottle and cork. Leave shelved for one year before drinking.
If it sounds easy, that's because it is. This recipe mirrors the Dandewine recipe, which is why I'm going for it with reckless abandon. The Dandewine is fruity, sweet and delicious. I think the Lilac Wine tends to be dry, and I've heard it tastes awful if you try it before the recommended year of shelving. Still, I'm optimistic. Besides, free and homemade booze always tastes better to the DIY-er, even if it is awful. If anyone tries, let me know!