Nettle Wine - 20/05/09

Here is the recipe that I used for my wine today. I found it on: http://winemaking.jackkeller.net/nettles.asp


"NETTLE WINE (2)
2 qts nettle tops
3-1/2 lbs granulated sugar
1/2 oz thinly sliced ginger root
7-1/2 pts water
2 lemons
1 tsp yeast nutrient
wine yeast
Thinly peel the lemons and place nettles, ginger slices and lemon peelings in 2-quart pot with 2 qts water and bring to a boil. Reduce heat and simmer 45 minutes. Juice the lemons and put sugar and lemon juice in primary. Strain nettles and pour water over sugar. Stir to dissolve sugar and add remaining water. Cover with sanitized cloth and set aside to cool. When room temperature, add yeast nutrient and yeast. After four days of vigorous fermentation, stir well and transfer to secondary and fit airlock. When wine begins to clear, rack into clean secondary and refit airlock. After 3 months, rack into bottles. This wine is drinkable immediately. [Adapted from C.J.J. Berry's First Steps in Winemaking]"

I have had the nettle wine sitting in the corner of my bedroom (as it is the warmest room in the house) and boy does it smell strong. I noticed it in particular when the nettle wine was in one of my food grade tubs for the first four days of fermentation. Since it has been in a demi john it has reduced the brew aroma from the room but has been bubbling quite ferociously! Looking good.