slippery jack 1 Posted June 12, 2011 Report Share Posted June 12, 2011 hiya, has anyone made nettle beer,? is it any good- ie, worth making if so could i have the recipe please. thank you. Quote Link to post Share on other sites
iamduvern 62 Posted June 12, 2011 Report Share Posted June 12, 2011 Heres one I used Ingredients 10lb young nettles (the top six leaves or so, easy way to measure is 10 carrier bags full) 40 pints water 10 lemons, (juice them and then cut off the rind) 5lb demerara sugar 1lb white sugar 5oz cream of tartar 1.5 oz yeast (baking yeast is fine) Method Rinse the nettles drain and boil in the water for 15 minutes. Either do this in a six-gallon brewing boiler or do it in batches if you only have smaller pots. Strain the liquor into a fermentation vat, containing the lemon juice, lemon rind (no pith), sugars and cream of tartar. Stir vigorously and allow to cool to blood temperature. Sprinkle the yeast over the top, cover the vat loosely with a cloth and leave for 24 hours. Replace the cloth with an airlock and leave to ferment for a further 3-4 days. Strain and either bottle or keg. If using a keg, it's worth adding another half pound of white sugar to help get the pressure up. Leave for at least seven days before drinking. Serve chilled. This is much stronger in flavour and alcohol than my other recipe. If you want to add finings, do it at day three, leave for 24 hours and then bottle or keg. Quote Link to post Share on other sites
slippery jack 1 Posted June 13, 2011 Author Report Share Posted June 13, 2011 Heres one I used Ingredients 10lb young nettles (the top six leaves or so, easy way to measure is 10 carrier bags full) 40 pints water 10 lemons, (juice them and then cut off the rind) 5lb demerara sugar 1lb white sugar 5oz cream of tartar 1.5 oz yeast (baking yeast is fine) Method Rinse the nettles drain and boil in the water for 15 minutes. Either do this in a six-gallon brewing boiler or do it in batches if you only have smaller pots. Strain the liquor into a fermentation vat, containing the lemon juice, lemon rind (no pith), sugars and cream of tartar. Stir vigorously and allow to cool to blood temperature. Sprinkle the yeast over the top, cover the vat loosely with a cloth and leave for 24 hours. Replace the cloth with an airlock and leave to ferment for a further 3-4 days. Strain and either bottle or keg. If using a keg, it's worth adding another half pound of white sugar to help get the pressure up. Leave for at least seven days before drinking. Serve chilled. This is much stronger in flavour and alcohol than my other recipe. If you want to add finings, do it at day three, leave for 24 hours and then bottle or keg. nice one... thank you very much....atb. Quote Link to post Share on other sites
boyo 1,398 Posted June 13, 2011 Report Share Posted June 13, 2011 57 now but when i was a kid my gran used to make nettle pop can still taste it now all these years later gorgous Quote Link to post Share on other sites
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