Some people slightly vary their ingredients, but this basic recipe should produce a very drinkable result. After that you can experiment with whatever you think might work!
Ingredients One carrier bag full (approx 2lb) of young nettle tops 1 gallon water 8oz brown/unrefined/demarara sugar 1oz of cream of tartar Juice of lemon or small piece of ginger, crushed (optional) Teaspoon of brewer’s yeast
Method * Wash the nettle leaves
* Bring the water to the boil, add the nettles and remove from heat
* Leave for approximately an hour for nettles to infuse
* Using a colander, lined with unbleached muslin, strain the liquid into a sterile brewing bucket
* Slowly add the sugar, stirring all the time until thoroughly dissolved
* Add the tartar and (if required) the juice of lemon/ginger
* Let the mixture get tepid and stir in the yeast
* Cover securely and leave in a warm place for at least 3 days
* Remove any scum from the top and siphon into, sterilised, sealable bottles (plastic screw top are a good option, but not wine bottles)
* It can be drunk after a couple of days but leave longer for a better flavour
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