Photo: Kku, Public domain · source

Fermentation · From Bladwijzer

Elderflower champagne

Updated on 9 October 2026

• Makes: ± 4 litres
• Time: 30 min + 1–2 weeks
• From: Elder

Ingredients

• 6–8 large, fresh elderflower heads
• 4 litres water
• 500 g sugar
• 2 unwaxed lemons
• 2 tablespoons white wine vinegar

Method

1. Dissolve the sugar in a litre of warm water and add the rest of the water cold.
2. Add the shaken, unwashed flowers, the sliced lemons and the vinegar in a large, clean bucket or jar.
3. Cover with a cloth and leave at room temperature for 2 to 4 days, stirring daily. Bubbles and a little foam should appear. If nothing happens after 3 days, add a pinch of yeast.
4. Strain through a cloth and pour into strong swing-top bottles or plastic fizzy-drink bottles. Leave 5 cm of headspace.
5. Leave to ferment for another 3 to 7 days in a cool place, releasing the pressure from the bottles once a day.
6. Then move the bottles to the fridge to slow the fermentation.

Storing: Keep in the fridge and drink within 2 to 3 weeks. Open carefully over the sink: pressure builds quickly and ordinary glass bottles can burst. The drink contains a little alcohol.