Elderflower Wine Recipe

Elderflower Wine Recipe from Brewers Barn

An elderflower wine recipe that makes 1 gallon.

Elderflower wine is the most popular country wine made in the UK and there is a reason for it, a beautifully delicate drink that really tastes like the spring. See our recipes for Elderflower Cordial too.

This elderflower wine recipe kit is designed to be used with the equipment in the Country Wine Starter Kit.

The ingredients are available in the Elderflower Wine Recipe Pack.

You will need to bottle the finished wine, using either glass bottles, Corks and Corker or using Plastic Bottles.


30g Dried Elderflowers or 1 pint of Fresh Flower Heads

1.140 Kg Sugar

1 Gallon Water

3 tsp Citric Acid

245g White Grape Concentrate

1 sachet of All-purpose White Wine Yeast

1 tsp Yeast Nutrient

2 Campden Tablets

½ tsp Fermentation Stopper

1 sachet of Wine Finings


Ensure you sterilise all equipment before you start.

If using fresh Elderflowers make sure they are bug free by shaking them and ensure you remove all of the green stems.

Place flower heads into the Fermentation Bucket and pour over 3 Litres of boiling water. Add the sugar and 1 crushed Campden Tablet and thoroughly mix to dissolve all the sugar.

Place the lid on loosely and leave for 24hrs.

After a day add the Citric Acid and can of Grape Concentrate. Top up to 1 gallon with cold water, add the Yeast and Yeast Nutrient then refit the lid loosely.

Stir the bucket daily for 5 days.

Strain the liquid into the demi-john, fit the airlock and bung and leave to ferment.

When the airlock stops bubbling or you get a hydrometer reading of about 1.000 you will know fermentation has stopped. After fermentation you want to take the wine off the sediment at the bottom, you do this by sterilising your fermentation bucket again and syphoning out the wine into the bucket, trying to avoid transferring any sediment, then clean out the demi-john and pour the wine back in. if your not convinced you got rid of all the sediment wait an hour for the sediment to settle and repeat.

When you have done this add 1 tsp of Fermentation Stopper and 1 crushed Campden Tablet and refit the airlock and bung. Over the next 3 days you need to shake the demi-john to remove any trapped gas then add the finings as per instructions on the sachet.

Once the wine has cleared, clean and sterilise some bottles and syphon the wine into them then cork the bottles if using glass or attach the cap if plastic.

This wine is best after 6 months of maturing in the bottle, but will get better if left longer.

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