Net­tle beer

Country Life Every Week - - Another Country -

2lb young net­tle tops (above) 1 gal­lon wa­ter 6oz honey 1oz ground-ivy (‘ale hoof’)

Place net­tles and ground-ivy in a large saucepan with the wa­ter. Boil for 15 min­utes. Add honey, stir. Strain and cover with a layer of muslin. Leave out­side for 24 hours so wild yeasts of the air can slip through liq­uid. Bring in­side, cover with an ad­di­tional layer of cloth and leave in a warm place—about 21˚C/70˚f—for at least three days. Strain into ster­ile wine bot­tles and cork loosely or you can use old plas­tic min­eral-wa­ter bot­tles, which work well. Store in a cool, dark place. The net­tle beer will be ready in a week. Serve chilled.

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