How to Make Elderflower Wine (1 UK Gallon Recipe)

Elderflower wine is one of Britain's finest traditional country wines. Made from the fragrant creamy-white blossoms of the elder tree, it produces a beautifully aromatic white wine with delicate floral perfume, notes of honey, citrus and muscat grapes, and a crisp, refreshing finish.

For centuries, elderflower wine has been one of the best-loved country wines in the United Kingdom. Properly matured, it is elegant, refreshing and remarkably similar in character to some aromatic white grape wines.

Wine Profile

• Style: Traditional flower wine

• Colour: Pale straw to light golden

• Body: Light to medium

• Sweetness: Dry to off-dry

• Acidity: Medium

• Alcohol: 11–12.5% ABV

• Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

• Difficulty: Beginner

Flower Character

• Dominant Flavours: Elderflower, honey, citrus, muscat grape, wildflowers

• Aroma Strength: Very Strong

• Recommended Brewing Strength: Medium

• Best Drinking Age: Young to medium (6–24 months)

Harvest Calendar

• Harvest Season: Late May – Early July (UK)

• Best Picking Time: Warm, sunny morning after the dew has dried

• Suitable for Fresh Use: ✔ Yes

• Suitable for Drying: ✔ Yes (although fresh is preferred)

• Suitable for Freezing: ✔ Yes

• Best Source: Unsprayed hedgerows, woodland edges and gardens away from roadsides

Identification & Safety

Correct identification

Use Common Elder (Sambucus nigra).

Characteristics include:

• Large, flat-topped clusters of creamy-white flowers.

• Strong sweet floral fragrance.

• Pinnate leaves with serrated leaflets.

• Grey-brown bark on mature shrubs and trees.

Similar species

Avoid confusing elder with:

• Dwarf Elder (Sambucus ebulus), which is not recommended for food or winemaking.

• Other white-flowering shrubs lacking the characteristic elderflower fragrance.

Which parts should be used?

✔ Flower heads only.

Remove as much green stalk as possible before use.

Never use

• Leaves

• Bark

• Roots

• Unripe berries

• Flower heads showing signs of browning or mildew

Best Flowers to Use

Choose flowers that are:

• Fully open

• Creamy white

• Intensely fragrant

• Dry

• Free from insects and mildew

Do not wash the flowers unless absolutely necessary, as the pollen contributes much of the wine's delicate aroma.

Ingredients

• 20–25 large elderflower heads

• 2.0–2.25 lb (900 g–1.0 kg) white sugar

• Water (to make up to 1 UK gallon (4.5 L))

• Juice of 2 lemons

• Juice of 1 orange

• Finely pared zest of 2 lemons

• Finely pared zest of 1 orange

• 100 g raisins (recommended for additional body)

• 1 tsp yeast nutrient

• 1 Campden tablet (optional)

• Wine yeast (half packet recommended):

  • Lalvin 71B (highly recommended)

  • Lalvin QA23

  • EC-1118

Optional Ingredients

• ¼ tsp wine tannin

• 1 tbsp light honey (replace an equal quantity of sugar)

• 1 tsp glycerine after fermentation

Preparation

1. Harvest the flowers on a warm, dry day.

2. Shake each flower head gently to remove insects.

3. Remove as much green stalk as possible using scissors or a fork.

4. Do not wash the flowers unless absolutely necessary.

The yellow pollen carries much of the elderflower's characteristic aroma.

Making the Flower Infusion

1. Place the flower heads into a sanitised fermentation bucket.

2. Add the citrus zest.

3. Pour over approximately 3 litres of boiling water.

4. Cover and allow to steep for 24 hours.

This gentle infusion extracts the floral aroma without introducing bitterness.

5. Strain through muslin or a fine sieve, pressing gently.

Discard the flowers.

Making the Must

1. Dissolve the sugar into the warm infusion.

2. Add:

   • Lemon juice

   • Orange juice

   • Raisins

3. Top up with cool water to reach 1 UK gallon (4.5 L).

4. Allow the must to cool below 25°C (77°F).

5. Add:

   • Yeast nutrient

   • Crushed Campden tablet (if using)

6. Cover and leave for 24 hours if Campden was added.
   
   
7. Add the yeast and stir thoroughly.

Primary Fermentation

1. Ferment for 5–7 days.

2. Stir gently once each day.

3. Maintain a fermentation temperature of 18–22°C.

The room will quickly fill with the unmistakable fragrance of elderflower.

Transfer to Secondary

1. Siphon carefully into a sterilised demijohn.

2. Fit an airlock.

3. Top up if required.

Secondary Fermentation

Allow fermentation to continue for approximately 3–5 weeks.

Rack whenever sediment reaches around 1–2 cm.

Clearing & Aging

Once fermentation has finished:

• Leave to clear for 2 months

• Rack again if necessary.

• Bottle when brilliantly clear.

Elderflower wine is excellent while still relatively young.

• Minimum aging: 6 months

• Ideal aging: 9–15 months

• Peak drinking: 1–3 years

Expected Results

• Original Gravity: 1.086–1.096

• Final Gravity: 0.995–1.000

• Alcohol: 11–12.5% ABV

Tips for Better Elderflower Wine

• Pick flowers only on warm, dry days.

• Remove as much green stalk as possible.

• Never wash the flowers unless essential.

• Add raisins for improved body.

• Lalvin 71B beautifully enhances the floral aromas.

• Allow at least nine months before opening the first bottle.

Common Mistakes to Avoid

• Harvesting after rain.

• Using flowers that have begun to brown.

• Leaving excessive green stem attached.

• Collecting flowers from roadside trees.

• Rushing the maturation process.

Recommended Sweetness

Elderflower wine performs particularly well as:

• Dry: Crisp and refreshing.

• Off-dry: ★ Highly recommended – perfectly balances the floral perfume.

• Medium: Produces an excellent summer dessert wine.

About Elderflower Wine

Few wines are more closely associated with British country winemaking than elderflower wine. Every summer, hedgerows throughout the United Kingdom become covered with fragrant creamy-white blossom, providing generations of home winemakers with one of nature's finest ingredients.

The secret to outstanding elderflower wine lies in harvesting the flowers at the perfect stage of development. Fresh pollen contributes the characteristic floral perfume, while citrus fruits provide the acidity needed to balance the naturally delicate flavour of the blossoms.

The finished wine is often compared to aromatic white grape varieties because of its muscat-like bouquet and refreshing finish. Elegant, fragrant and surprisingly sophisticated, elderflower wine has earned its reputation as one of the finest traditional country wines ever produced.

Serving Suggestions

• Serve well chilled (8–10°C)

• Excellent as an aperitif

• Pairs beautifully with grilled fish and seafood

• Complements goat's cheese, Brie and Camembert

• Excellent with summer salads and asparagus

• Wonderful with lemon desserts, shortbread and fresh berries

Storage & Aging

• Best consumed within 3 years

• Store in a cool, dark place

• Best drinking window: 9 months–3 years

• Designed to retain its delicate floral bouquet

Frequently Asked Questions

Can I use dried elderflowers?
Yes, although fresh flowers produce a noticeably more aromatic wine. If using dried flowers, ensure they are of good quality and reduce the quantity appropriately.

Should I wash the flowers?
No. Simply shake them gently to remove insects. Washing removes the pollen that contributes much of the wine's aroma.

Can I freeze elderflowers?
Yes. Flower heads freeze very well and can be collected over several days before brewing.

Why are raisins included?
Elderflowers provide outstanding aroma but very little body. Raisins improve texture and mouthfeel without masking the delicate floral character.

How long should I age elderflower wine?
Although enjoyable after six months, it is usually at its best after 9–15 months, when the floral and citrus notes have fully integrated.