Nettle Wine (2)

• 2 qts nettle tops
• 2 lbs granulated sugar
• 1/2 oz thinly sliced ginger root
• 7-1/2 pts water
• 2 lemons
• 1 tsp yeast nutrient
• wine yeast

Thinly peel the lemons and place nettles, ginger slices and lemon peelings in 2-quart pot with 2 qts water and bring to a boil. Reduce heat and simmer 45 minutes. Juice the lemons and put sugar and lemon juice in primary. Strain nettles and pour water over sugar. Stir to dissolve sugar and add remaining water. Cover with sanitized cloth and set aside to cool. When room temperature, add yeast nutrient and yeast. After four days of vigorous fermentation, stir well and transfer to secondary and fit airlock. When wine begins to clear, rack into clean secondary and refit airlock. After 3 months, rack into bottles. This wine is drinkable immediately. [Adapted from C.J.J. Berry’s First Steps in Winemaking ]