Post by Scott on Mar 14, 2005 7:10:36 GMT -5
Hey folks...hear is a good one from my blog. Enjoy!
As a young boy who liked to explore the woods and fields of our farm, I learned very quickly how to identify the Stinging Nettle. The only plant I dislike more is the Devils Pitchfork that grows in Alaska. However, good things can come from the bad. Let us take dominion over the Nettle of the field and make our hearts glad!
Nettle Wine
8 Qts washed nettle leaves
2 Gal water
3 thinly sliced, unpeeled lemons
1 ginger root, grated
12 cups sugar
1 slice of stale toast
1 package of yeast
Put nettles in a large kettle. Add 1/2 gallon of water and bring to a boil. Add lemon and sugar. Reduce heat and simmer for 1 hour. Put sugar in wine making vat, strain liquid onto sugar, and stir untill disolved. Add the rest of the water and stir. Cover with a cloth and allow to cool. Whencool sprinkle yeast on the toast and float on the liquid. Cover and let stand in warm room for 5 days. Pour into fermentation jar, put on air lock and let work untill bubbling stops. Siphon into sterilized bottles and cork.
Makes a fine white wine that is said to help the cold and flu. I reckon you can drink it when you are healthy as well!
Scott Terry
As a young boy who liked to explore the woods and fields of our farm, I learned very quickly how to identify the Stinging Nettle. The only plant I dislike more is the Devils Pitchfork that grows in Alaska. However, good things can come from the bad. Let us take dominion over the Nettle of the field and make our hearts glad!
Nettle Wine
8 Qts washed nettle leaves
2 Gal water
3 thinly sliced, unpeeled lemons
1 ginger root, grated
12 cups sugar
1 slice of stale toast
1 package of yeast
Put nettles in a large kettle. Add 1/2 gallon of water and bring to a boil. Add lemon and sugar. Reduce heat and simmer for 1 hour. Put sugar in wine making vat, strain liquid onto sugar, and stir untill disolved. Add the rest of the water and stir. Cover with a cloth and allow to cool. Whencool sprinkle yeast on the toast and float on the liquid. Cover and let stand in warm room for 5 days. Pour into fermentation jar, put on air lock and let work untill bubbling stops. Siphon into sterilized bottles and cork.
Makes a fine white wine that is said to help the cold and flu. I reckon you can drink it when you are healthy as well!
Scott Terry
