- 1kg/2lbs of young Nettle tops (as for Nettle Wine)
- 2 lemons
- 500g/1lb Demerara Sugar
- 28g/1oz Cream of Tartar
- 1tsp dried yeast (use either wine or beer yeast)
- Once again use only the pale green tops of the nettle.
- Put the nettle tops into a large 2 gallon saucepan, add the thinly peeled rind of the lemon (avoiding adding any white pith) Pour on the gallon of water and bring to the boil, add the sugar and the cream of tartar. Stir well, remove from the heat and allow to cool to approximately 25°C then add the lemon juice and yeast (following the instructions on the packet/tub) Stir well and pour into a clean 1 or 2 gallon bucket, cover with a clean tea towel and transfer to a warm place for 3 days then move to a cool room for a further 2 days.
- Now it’s time to bottle up, use only those bottles which can take the great pressure. I suggest using the plastic bottles which had contained Coke/Lemonade/Beer. Never use glass wine bottles or squash bottles.
- If the beer is still fermenting/frothing leave the screw caps loose for a day before tightening down.
- Keep in a cool place for about a week before drinking. This is a summer drink which will not keep so make it and enjoy it.