Nettle Ale

6 litres water
100 nettle tops, washed
Juice of 1 lemon, strained
Juice of 1 orange, strained
750g sugar
30g cream of tartar
5g yeast

  1. Bring the water to the boil in a large pan.
  2. Remove the pan from the heat, stir in the nettles and leave to infuse for at least an hour (until it is at blood temperature).
  3. Strain the nettle liquid through a colander lined with a large piece of muslin into a large brewing bucket. Squeeze the muslin to get the maximum amount of liquid into the bucket.
  4. Add the sugar, stirring to ensure it is dissolved, then add the cream of tartar, and lemon and orange juice.
  5. Finally, once the mixture is tepid, stir in the yeast. Cover, add a airlock and leave for 2-3 days in a warm place, until it’s obviously fermenting.
  6. Remove any scum which has risen to the top in fermentation and siphon the beer into sterilized bottles and seal with corks.
  7. Leave for at least a couple more days or up to a month before drinking.

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