Clean lilac blossoms, removing everything but the actual flower. Place them in a fermentation vessel.

Bring 2-3 quarts of water to a boil on the stove, add sugar and a few blueberries (optional). Stir to dissolve the sugar. Allow the syrup to cool completely before proceeding. It can help to do this part first, then start cleaning the blossoms.

Pour the cooled syrup over the lilac blossoms, add lemon juice, yeast nutrient and tannin powder (if using).

Fill a small cup with water and add the wine yeast. Allow the yeast to rehydrate for at least 5 minutes before adding it to the wine (adding it directly can shock the dormant yeast).

Cap the fermenter with a water lock and allow the mixture to ferment in primary for 7 to 10 days, cleaning out the water lock if necessary.

After primary, use a siphon to rack the wine into a clean fermenter, leaving the flowers and sediment behind.

Ferment in secondary for 2-3 months (or up to 6 months) before bottling. Racking again during this time will result in a less cloudy finished wine.

Bottle in wine bottles and store in a cool, dark place. Allow the wine to bottle condition for at least 2 months, but preferably 6 months before drinking.