Every year, usually between late May and early July, hedgerows across the UK burst into life with fragrant white elderflowers. For generations, home winemakers have used these delicate blooms to create one of the country's most popular country wines.
However, making great elderflower wine starts long before fermentation. The quality of the flowers you pick will have a huge impact on the aroma, flavour and character of the finished wine.
Choose the right flowers at the right time and you'll be rewarded with a fresh, floral wine packed with summer character. Choose poorly and you may end up with unpleasant aromas that no amount of winemaking skill can fix.
In this guide we'll explain when to pick elderflowers, how to identify the best blooms and the common mistakes that many first-time winemakers make. Once you've gathered your flowers, head over to our Elderflower Wine Recipe to get started.
How to Identify Elderflowers
Elderflowers grow on the elder tree (Sambucus nigra), a common sight in hedgerows, woodland edges and country lanes throughout the UK.
The flowers grow in large flat clusters and consist of hundreds of tiny creamy-white flowers. When in full bloom they produce a distinctive sweet, floral aroma that is instantly recognisable.
Later in the year these flowers develop into dark purple elderberries, which are also widely used in country winemaking.
If you're new to foraging, always make sure you're confident in identifying elder before harvesting.
When Is the Best Time to Pick Elderflowers?
The best elderflowers are picked when the flowers are fully open, dry and highly fragrant.
For most parts of the UK this means:
- Late May
- June
- Early July
The exact timing depends on your location and the weather that year.
The key is to pick flowers when they are at their freshest rather than waiting until they begin to fade.
Pick on a Dry, Sunny Day
If there's one tip that experienced elderflower winemakers agree on, it's this:
Pick elderflowers on a dry, sunny day.
Rain can wash away some of the delicate aromas that make elderflower wine so distinctive. Damp flowers are also more likely to contain excess moisture and insects.
Mid-morning to early afternoon is often the ideal time to pick. The dew has evaporated, the flowers have warmed in the sun and their fragrance is usually at its strongest.
Use Your Nose Before You Pick
One of the simplest ways to judge the quality of elderflowers is to smell them.
Gently pinch a few florets between your fingers and take a sniff.
The best elderflowers should smell:
- Sweet
- Floral
- Fresh
- Lightly fruity
If the flowers have a strong unpleasant smell, leave them alone.
Many country winemakers describe poor elderflowers as having a "catty" aroma. If they don't smell pleasant in the hedgerow, they won't improve in the fermenter.
Which Elderflowers Should You Avoid?
Not every flower head is suitable for wine making.
Avoid flowers that are:
- Turning brown
- Wilting
- Partially dead
- Covered in insects
- Growing beside busy roads
- Located near areas that may have been sprayed with chemicals
Fresh, healthy flowers will always produce the best results.
Don't Wash the Flowers
This often surprises first-time winemakers.
Once you've picked your elderflowers, don't wash them.
Washing removes pollen and some of the aromatic compounds that contribute to the finished wine.
Instead, gently shake the flower heads to remove any insects before using them.
A few tiny visitors are completely normal when working with freshly picked elderflowers.
How Many Elderflowers Do You Need?
The exact quantity depends on the recipe you're following.
For a typical one-gallon batch of elderflower wine, most recipes use between three and eight large flower heads.
Many beginners assume more flowers means more flavour.
In reality, using too many elderflowers can create an overpowering floral character that dominates the finished wine.
Following a proven recipe will usually give better results than simply adding extra flowers.
Getting the Flowers Home
Elderflowers are best used as soon as possible after picking.
Their delicate aroma fades surprisingly quickly.
If you can't start your wine immediately, store the flowers somewhere cool and use them within 24 hours.
A paper bag or basket is usually better than a sealed plastic bag, which can trap moisture and speed up deterioration.
Common Elderflower Picking Mistakes
Picking After Rain
Wet flowers often contain less aroma and can produce less characterful wine.
Using Old Flower Heads
Fresh flowers will always give better results than blooms that are already fading.
Picking Near Busy Roads
Avoid flowers that may be exposed to pollution or contamination.
Using Too Many Flowers
More isn't always better when making elderflower wine.
Waiting Too Long
Once the flowers begin turning into berries, the best harvesting window has passed.
Final Thoughts
Great elderflower wine starts with great elderflowers.
Taking the time to pick fresh, fragrant flowers on a warm, dry day will dramatically improve the quality of your finished wine.
Use your nose, avoid damaged flowers and don't rush the process.
Once you've gathered your elderflowers, you're ready to start your next batch. Follow our step-by-step Elderflower Wine Recipe to turn your harvest into something special.
Need supplies? Browse our range of Wine Making Supplies, Wine Yeast and Demijohns to get started.