Nettle Wine (3)

• 2 qts nettle tops
• 2 lbs granulated sugar
• 2 cups parsley
• 7-1/2 pts water
• 1 lemon
• 1 orange
• 1/8 tsp tannin
• 1 tsp yeast nutrient
• wine yeast

Thinly peel the lemon and orange. Place nettles, parsley, and lemon and orange peelings in 2-quart pot with 2 qts water and bring to a boil. Reduce heat and simmer 45 minutes. Juice the lemon and orange and put sugar, citrus juice and tannin 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 stir, then add wine 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. [ Author’s own recipe ]