Nettle Wine (5)

• 2 qts nettle tops
• 1 lb 13 oz granulated sugar
• 11-1/2 oz can Welch’s 100% white grape frozen concentrate
• 7 pts water
• 1 lemon
• 1 orange
• pinch of tannin
• 1 tsp yeast nutrient
• wine yeast

Thinly peel the lemon and orange. Place nettles 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 combine with grape concentrate, sugar, citrus juice, and tannin in primary. Strain nettles 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 and stir, then add wine yeast. Allow to vigorously ferment 5 days, stir well, transfer to secondary, and fit airlock. After 30 days, rack into clean secondary, top up and refit airlock. Rack again after 60 additional days, top up and refit airlock. Allow to age additional 3 months and rack into bottles. This wine is drinkable immediately. [ Author’s own recipe ]