Nettle Wine (4)

• 2 qts nettle tops
• 1 qt lemon thyme
• 2 lbs granulated sugar
• 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, thyme 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/thyme and pour water over ingredients in primary. Stir to dissolve sugar and add remaining water. Cover with sanitized cloth and set aside to cool. When room temperature, add yeast nutrient, stir and then add wine yeast. After 5 days of vigorous fermentation stir well, 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 ]