Gently rinse the lilac blossoms to remove dirt or insects.

In a large saucepan, bring the gallon of water to a boil.

Add the rinsed lilacs to the boiling water, cover, and let steep for 24 hours.

Strain the liquid through a cheesecloth or fine strainer into your fermentation jug.

While the liquid is still warm, stir in the sugar until dissolved.

Add the lemon juice, acid blend, and yeast nutrient.

Allow the mixture to cool to room temperature before adding the wine yeast.

Seal the fermentation jug with an airlock and place it in a dark, cool area for about a week.

After fermentation is complete, siphon the wine into clean bottles.

Seal the bottles and store them in a cool, dark place.