Words from @flintandfern
This is enough to fill x12 330ml beer bottles You’ll need a fermenting bucket, muslin cloth, 1 5 litre demijohn with airlock, beer bottles, and a bottle capper (unless you choose swing top beer bottles). Syphon tube optional but helpful! You will need to pre sterilise everything that will touch the beer.
- Nettles x200g
- Water x4 Litres
- Sugar x 1kg
- Cream of Tartar x 10g
- Juice of one large lemon
- Pinch of yeast
- Pick nettle tops – rinse and leave to dry
- Bring water to the boil, add nettles and hard boil for 15 minutes
- Strain water into your fermenting bucket and discard the nettles (you can use these for other nettle recipes!)
- Stir in the sugar, lemon juice, cream of tartar and cover with muslin cloth. Leave to cool to room temperature.
- Add yeast and leave covered overnight (check your packaging instructions as some yeast brands tell you to activate it in warm water before adding into recipes)
- Next day remove any scum from the top of the liquid
- Stir and pour the lot in to a demijohn, fill up the air stopper with water and pop on the top of the demijohn.
- Leave to ferment for 14 days the airlock should keep bubbling and slow down towards the end of the 14 days
- Pour the liquid in to beer bottles and Cap
- If you’d like then to be fizzy then bottle in to plastic screw top bottles with 1tsp of sugar per 500ml leave for a further 7 days and enjoy.