Nettle Beer

Ingredients:

Method:

  1. Wash and drain the nettles.
  2. Finely peel the lemons, removing only the outer waxy layer, squeeze the juice.
  3. Place the nettles and water into a large saucepan and bring to the boil, boil for 15 minutes. (This may be done in batches if you do not have a large enough saucepan.)
  4. Strain the liquid into a large container with the lemon rind and juice and cream of tartar, stir well.
  5. Allow to cool to about 21°C (70°F), remove a little of the liquid and mix with the yeast, stir the yeast mixture into the liquid.
  6. Cover the container with a clean cloth (ensuring that the cloth cannot come into contact with the liquid) and secure with string or elastic.
  7. Leave in a warm place 21°C (70°F) for 3 days.
  8. Strain the liquid into strong bottles and cork.
  9. Secure the corks with wire, leaving a little play (for possible expansion)
  10. Store the bottle in a cool dark place.
  11. If the corks begin to rise, release the wire slightly and re-secure.
  12. The beer should be ready to drink after one week.

Caution - Homemade mead, beer, coffees, wines, and liqueurs do not have the shelf life of commercial brands! In many instances the use of extracts is preffered instead of cooking and breaking down fruits - to expedite the ageing process and prevent acidity or fruit sedimentation (this also sometimes prevents the natural flavours to permeate the liqueur)! Sugars, coffee, chocolates, and fruits added with water can introduce contaminants to liqueurs so refrigerate upon opening, serve and enjoy as soon as possible!

 

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