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Elderflower champagne recipe

Elderflower champagne is easy to make, and you don’t need any special equipment: just a clean saucepan and some empty lemonade bottles. Elderflower champagne is similar to lemonade but with a beautiful floral taste, and is mildly alcoholic (drinkable from about 1.5% alcohol by volume). You only need 5 or 6 “heads” of flowers to make one gallon of champagne so it doesn’t take more than a few minutes to gather them, and the finished champagne is ready to drink in two or three weeks. If you prefer a version without alcohol, try making our elderflower cordial recipe.
heads of elderflower are used in making elderflower champagne, image

Ingredients

For 4.5L (one gallon) you will need:

  • five or six heads of elderflower
  • two lemons
  • 750g (one and a half pounds) of sugar
  • two tablespoons of vinegar (preferably cider vinegar)
  • enough plastic fizzy drinks bottles to hold the elderflower champagne.

Plastic bottles are better than glass because you can give them a squeeze to see how much pressure has built up, and if you forget them for a few days they won’t explode – the crimp at the bottom will pop out instead, and the noise of the bottle falling over will alert you.

Note that there is no added yeast in this recipe. The flowers are not scalded or sterilised, which leaves the wild yeasts naturally present on the blooms to do the fermentation for you.

How to make elderflower champagne

  1. Pick nice young flower heads, where the flowers have not yet started to drop petals or turn brown. You’ll get pollen on you, but don’t worry – it doesn’t stain. Use the flowers promptly or the aroma will change and become unpleasant.
  2. Put 4.5 litres (1 gallon) of water in a large lidded saucepan.
  3. Add the elderflower heads (having shaken any bugs off them first) and two sliced lemons. Put the lid on, and leave it for a 24 to 36 hours.
  4. Strain the liquid through a clean cloth. A seive will do fine if you don’t mind a few petals or tiny bugs in the drink, and it won’t alter the taste one bit.
  5. Add 750g (one and a half pounds) of sugar and two tablespoons of cider vinegar, and stir until all the sugar has dissolved.
  6. Pour into fizzy drinks bottles. Put the tops on to keep fruit flies out, but don’t screw them on tight yet – just stand the bottles in a corner and keep an eye on them. After a few days they will start to make tiny bubbles as the wild yeasts get to work on the sugar.
  7. After one or two weeks the bubbles will gradually slow down. When they look like they have pretty much stopped, screw the lids down and put the bottles somewhere fairly cool. Give them another few days to generate enough gas to carbonate themselves, and you’re set – just refrigerate the bottle before you need it, and serve over ice with lemon.

The elderflower champagne is still ‘live’ and continuing to ferment, so the longer it is stored the more alcoholic (and drier) it will become. Keep a note of how long it takes to be perfect for your taste, and bear that in mind for following years: by three months old it will be too dry for most tastes, but unless you make large quantities it’s unlikely to last that long.

The trick with this method is to keep checking the pressure in the bottles, particularly for the first few weeks. Just give each bottle a good squeeze – if you can’t squeeze the sides in at all, then the pressure is getting too high. When this happens very gently loosen the cap until you hear gas releasing, and wait until the noise dies down (be careful of the froth) before tightening up again.

If fermentation won’t start

Wild yeast gives the best results for elderflower champagne, but it isn’t 100% reliable. if fermentation doesn’t start within ten days (tiny bubbles at stage 6) then add a tiny pinch of yeast to each bottle. Leave to stand for five minutes, then give it a gentle shake to disperse the yeast. There’s no need to use fancy yeast because we’re not trying to produce a high-alcohol drink: bread yeast is fine, as is general purpose beer or wine yeast. If you ‘rescue’ a batch this way it will tend to end up too dry unless you intervene. Taste a little from time to time and, when it’s just right, screw the lids down and move it to the fridge.

Next steps

Elderflower champagne is a great way to get into home brew, but it’s only the start. Check out our articles on how to get started in home brew, what home brew equipment you really need, and learn to make professional-quality elderflower wine that’s practically free!

Other home brew articles

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202 Responses to “Elderflower champagne recipe”

  1. Dave says:

    Hi
    I made Elderflower cordial from a recipe using Elderflower heads, 2 oranges & 2 lemons. I also added sugar & citric acid as per recipe. I strained it off after a few days but there appeared to be some sediment in the bottom, so I filtered it a couple of times. I followed the recipe but it has now become fizzy. Has it become alcoholic?

  2. Abbie says:

    Hi,

    I started my champers about 2 weeks ago, fermentation didn’t start so i added some yeast, the thing is there is mold on the top and quite a lot of sediment, if I strain the liquid will it affect the flavour and fizz?

  3. Linora Bennet says:

    Came to your site to find out why vinegar was needed and you’ve answered this, so now I’d like to say a big thank you, what a generous person you must be to share like this!

    Best wishes

    Linora

  4. kim says:

    Hi,

    How big is an elder flower head i.e. a little floret around fist size or is it one big head, made up of lots of little florets? I am wondering if I added enough heads but my elder flower plant only had two big bunches on it and I wanted to try the recipe.

    Also, how do you sterilize the soft drink bottles so bacteria doesn’t grow?
    thanks

    • Andy McKee says:

      It’s the big head, made up of little florets. There’s typically little need to sterilise fizzy drinks bottles unless you’ve been swigging from them (yuck!) but if you like you can scald them by swooshing round with a little boiling water.

      • kim says:

        HI Andy,

        Bugger, I only had two large heads the size of dinner plates and I didnt think to add less water. But… it is all fermenting at day 8 so something is happening. Although it is constantly bubbling it is only a few bubbles every second but not really ‘fizzing.’ That might be because there was not enough flowers used. It will be interesting to see if it has any flavour.

        Thank you for replying and sharing your recipe. I had an old handwritten family one given to me but lost it in the floods. It has been fun to experiment.

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