Nettle wine
2L Nettle tops
2 Large lemons, grated rind and juice
15g Ginger, bruised
4.5L water
1.1 kg sugar
5ml yeast
5ml nutrient
5ml tannin or 1 cup of strong tea
1 campden tablet
Use young or new leaves. Wash leaves then put in pot with 1/2 of the water, lemon rind and bruised ginger. Bring to boil then simmer for 30mins.
Strain liquid onto sugar in fermenting bin, stir until dissolved. Add rest of water, leave to cool, then add lemon juice,yeast/nutrient and tannin. Cover well and leave for 5-6 days, stirring each day. Strain liquid off through muslin or fine mesh into a demijohn with airlock. leave in warm place to ferment. When SG 1.000 for 3 readings rack into clean demijohn, add campden tablet. Rack again if needed, store for 2-3 months before bottling. Leave wine for between 6-9 months before drinking