- 2lb Young Nettle Tops
- 8 pints Water
- 1lb Demerara Sugar
- 2 Lemons
- 1 oz Cream of Tartar
- ½oz Brewers or Wine Yeast
- Wash and drain the nettles.
- Finely peel the lemons, removing only the outer waxy layer,
squeeze the juice.
- 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.)
- Strain the liquid into a large container with the lemon rind
and juice and cream of tartar, stir well.
- 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.
- Cover the container with a clean cloth (ensuring that the
cloth cannot come into contact with the liquid) and secure with string or
- Leave in a warm place 21°C (70°F) for 3 days.
- Strain the liquid into strong bottles and cork.
- Secure the corks with wire, leaving a little play (for
- Store the bottle in a cool dark place.
- If the corks begin to rise, release the wire slightly and
- 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!
Idaho Web Design