Monday, March 14, 2005

Nettle Wine

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!


At 3/15/2005 8:16 AM, Blogger abigail said...

Thanks for the links in your previous wine-making post. The berry wines looked especially good. Holly Zerbe (Sherry's daughter) visited last night and brought a bottle of Lindemann's framboise. That is how I imagine berry wines would taste (or Green Gable's raspberry cordial....).

And here is a quick link that clearly demonstrates just how long it would take you to reach C+C on a Sunday morning if you were driving a goat cart.
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At 3/15/2005 10:13 AM, Blogger reformed farmer said...


Hope you enjoyed that bottle of Lindemann's framboise. We had a bottle of Irish Cream with the Newmans the other night and I thought of you guys. I should start posting cheese making stuff, to go with all the wine we will be making! Thanks for the link, now I want to be a pro Goat Racer.



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