Select 2 quarts of fresh lilac blossoms on a dry day, avoiding wilted flowers and dew.

Rinse the lilac blossoms under cool running water and let them dry on a clean towel for 15 minutes.

Clean and sanitize a one-gallon glass carboy with hot water and a bleach solution, then rinse thoroughly with distilled water.

Heat 1 gallon of water in a large pot to 160°F, then remove from heat and stir in 3 pounds of granulated sugar until fully dissolved.

Add 1 teaspoon acid blend, 1/4 teaspoon tannin powder, 1/2 teaspoon pectic enzyme, and 1 teaspoon yeast nutrient to the warm sugar water and stir to combine.

Add the prepared lilac blossoms to the pot, stir gently to submerge them, and cool the mixture to 70–75°F (approximately 3–4 hours at room temperature or by using a cold water bath).

Rehydrate 1 packet of wine yeast in warm water according to package directions for 10–15 minutes, then add the activated yeast to the cooled must and stir thoroughly.

Transfer the mixture to the sanitized carboy using a funnel, fit it with an airlock and rubber bung, and ferment at 65–75°F away from direct light for 4 weeks.

Once fermentation slows and the wine begins to clear, siphon (rack) the wine off the sediment (lees) into a clean, sanitized carboy using the siphon tubing.

Allow the racked wine to settle for an additional 2–3 weeks, then bottle into 750ml wine bottles, cork securely, and age in a cool, dark place for at least 3 months.