6 litres water
100 nettle tops, washed
Juice of 1 lemon, strained
Juice of 1 orange, strained
30g cream of tartar
- Bring the water to the boil in a large pan.
- 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).
- 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.
- Add the sugar, stirring to ensure it is dissolved, then add the cream of tartar, and lemon and orange juice.
- 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.
- Remove any scum which has risen to the top in fermentation and siphon the beer into sterilized bottles and seal with corks.
- Leave for at least a couple more days or up to a month before drinking.