NETTLE WINE

Just 4 u

Ingredients:
2 quarts young nettle tops 1 gallon water
4 lb. white sugar 2 lemons
½ oz. root ginger Yeast; yeast nutrient

Method:
Pick only the tops of the nettles, rinse them in water, and drain. Simmer them in
some of the water with the bruised ginger and lemon peel (being careful to exclude any
white pith) for forty-five minutes. Strain, and make the liquor up to a gallon by adding
more water. Pour this hot liquor over the sugar, add the juice of the lemons and the yeast
nutrient, and stir until the sugar dissolves, and when the liquor has cooled to 70 degrees
F. add the yeast, preferably a general purpose wine yeast. Keep the crock closely covered
in a warm place, and after four days stir thoroughly and transfer the liquor to fermentation
vessels and fit air locks. When the wine begins to clear, rack off into fresh bottles, and
leave for another three months before the final bottling.