Not my own recipe, borrowed from a well known book!
Makes 4.5 Litres
1kg of Nettle Tops (approximately 1 carrier bag)
50g Cream of Tartar
1 tsp dried Carragheen
450g sugar
Juice of 2 lemons
11g ale yeast
Bring 5 litres of water to the boil, add the nettle tops, tartar & carragheen. Boil for 15 mins, keep stirring. Sieve into FV & add sugar. Allow to cool to room temperature.
Add lemon juice and yeast, cover and leave to ferment for 3 days. Siphon into bottles and allow to condition for a week.
Makes 4.5 Litres
1kg of Nettle Tops (approximately 1 carrier bag)
50g Cream of Tartar
1 tsp dried Carragheen
450g sugar
Juice of 2 lemons
11g ale yeast
Bring 5 litres of water to the boil, add the nettle tops, tartar & carragheen. Boil for 15 mins, keep stirring. Sieve into FV & add sugar. Allow to cool to room temperature.
Add lemon juice and yeast, cover and leave to ferment for 3 days. Siphon into bottles and allow to condition for a week.