Nettle and Mint wine
Nettle and mint is a classic pairing, the robust mintyness really compliments the succulent nettle flavour. If made in the spring, it should be ready by autumn.
The video below is a walk through of the recipe
The video below is a walk through of the recipe
Ingredients: |
|
Approx 3 pints of young nettle tops
1 cup of mint
1.25kg granulated sugar
Juice of 1 orange or lemon
1 teabag
Wine yeast
Water to one gallon
1 cup of mint
1.25kg granulated sugar
Juice of 1 orange or lemon
1 teabag
Wine yeast
Water to one gallon
Method:
Place clean nettle tops and mint into a saucepan with 2l of water and bring to a boil. Add the teabag and juice of the citrus fruit.
Once boiling, allow to simmer for approx 20 mins.
Place sugar into demijohn, and pour over the warm nettle tea.
Shake well to dissolve the sugar.
Top up the dj with cool water, to the neck. Don't over fill as the fermentation might cause the wine to overflow.
Add desired wine yeast, I find a high alcohol wine yeast works really well.
Attach an airlock and set aside in a warm place. Once the initial vigorous fermentation has subsided, top up the demi John, then allow to ferment to dry.
This nettle and mint wine is quite quick at fermentation and clearing, and will be ready to be racked ad hoc and bottled within 3-4 months.
Once boiling, allow to simmer for approx 20 mins.
Place sugar into demijohn, and pour over the warm nettle tea.
Shake well to dissolve the sugar.
Top up the dj with cool water, to the neck. Don't over fill as the fermentation might cause the wine to overflow.
Add desired wine yeast, I find a high alcohol wine yeast works really well.
Attach an airlock and set aside in a warm place. Once the initial vigorous fermentation has subsided, top up the demi John, then allow to ferment to dry.
This nettle and mint wine is quite quick at fermentation and clearing, and will be ready to be racked ad hoc and bottled within 3-4 months.
|
|