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Elderflower Champagne

VegetarianVeganDairy FreeGluten Free

A beautiful light Summer drink that anybody can make without special equipment.

Serves : Roughly 10 Litres
Prep : 10 minutes
Cook : 3-5 Days
  • 10 Litres Water
  • 8 Large Elderflower Heads late in the season, or 12 Large Elderflower Heads when they first come out.
  • 1kg Sugar (more if you want it sweeter. I like mine fairly dry)
  • 3 Lemons
  • 2 Table Spoons White Wine Vinegar.
  • A Plastic Bucket
  • A Seive and muslin
  • A Funnel
  • A Grater
  • A Long Spoon
  • Some Sterilising Powder/Milton
  • Some Empty Plastic Bottles


  1. Put the Water, Sugar, Lemons (juice, zest and some of the lemon remains) and white wine vinegar in the bin and stir vigorously to get the sugar dissolving or heat the sugar with some water until clear and add.
  2. Then add the Elderflower heads. You should treat these heads as gently as possible until you get them in the water.
  3. Once in give it all another gentle stir, and cover with something that is not air tight.
  4. Stir well daily until all the sugar is dissolved unless you added the sugar as a syrup.
  5. After 3-5 days the mixture should start to get some mould growing on the top, normally starting around the floating lemon remains, don’t worry if this happens it is quite normal.
  6. Remove everything floating in the mixture with your (clean) hands. Then strain the mixture through a sieve and fine muslin to remove any bits.
  7. Finally line your funnel with the muslin and strain the liquid directly into plastic bottles or pass through a sieve lined with muslin into a separate container and then bottle. I make a small depression in the neck of the bottle before screwing the lid on tight. When the champagne starts to get fizzy the depression will pop out, showing you that it’s working.
  8. The pop should happen after around 3 days, and the champagne should be ready in roughly 2 weeks. It will still keep getting fizzier for up to 4 months though, so you may need to burp the bottles a couple of times if you keep it that long.
  9. The fizz in elderflower champagne is generated by an active yeast which keeps going, so this means that half drunk flat bottles just need to be put back in the fridge for a couple of days and they will get fizzy again!


This drink contains live yeast and will continue to ferment in the bottle so it is best to finish this wine off before October/November.

You can use 20g dried elderflowers instead of fresh ones, but you’ll also need to add 1/4tsp wine yeast.


10 comments for Elderflower Champagne

  1. Mr Twister says:

    Made 20L last summer, froze 10L and defrosted it in the Spring, still tasted good still fizzy, keeps much longer than 4 months.

    Great recipe

  2. Jenny says:

    Hi, Your recipe says 3 lemons for 10 litres and your video says 10 lemons for 20 litres…. Can you advise?
    I made this last year, following your video and it was great, but can’t remember if I followed the receipe or the video quantities..

    1. Eric Biggane says:

      Hi Jenny, we normally use large lemons, hence 3 for 10 litres. In the video, Marlow had small lemons, hence 10 for 20 litres, sorry about the confusion.

  3. Anna says:

    Will certainly try this out. It looks amazing. Can I ask if we can use stainless steel containers for the brewing instead of plastic buckets?
    Thank you

    1. Poppy Ives says:

      I never have, but I don’t see why not. ๐Ÿ™‚

    2. Eric Biggane says:

      Hi Anna, I’ve never tried with Stainless I’m afraid but I can’t see that it would affect the taste.

  4. Orlagh says:

    Can I use dried elderflower and if so what weight instead of fresh

    1. Poppy Ives says:

      Yes, you can use 20g dried elderflowers instead of fresh ones. You will also need to add 1/4tsp of wine yeast though.

  5. stephanie hart says:

    I have elderflower cordial around still.
    That is made with 2 of everything. 2 dozen heads, 2 lb of sugar, 2 lemons, 2 pints of water… ish, very โ€œishโ€
    so i will line a large aluminium stock pan with a bin bag to stop the metallic taste, add 10 litres of water to โ€œ a bitโ€ of the cordial. (Probably a mug or 1/2 pint), throw in a chopped up lemon, a bag of sugar and …

    I have some cider vinegar with the mother? Or just bakers yeast? Or some grapes?

    Any advice welcome…

    Many thx.

    1. Eric Biggane says:

      Hi Stephanie, We don’t use any yeast unless we are in a rush to make the champagne, half a teaspoon of brewers yeast per 20 litres will usually have the champagne ready in just over a week. Left without the addition of yeast it takes about three weeks.

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