Getting Nettled
.... well, that was all part of the gathering process when I picked loads of nettles for making wine. Even though I wear bright Marigold gloves to protect, I still manage to get stung! Usually in other places. I managed to get one batch of the wine started off last week and have realised that I did not post on it.
Traditionally this wine should be made in the Spring i.e., April to May when the nettles are at their sweetest, but this year we seem to have had a second topping of fresh nettles, albeit in the autumn. As I do not use the whole nettle stem for my gathering, I chose just to pick the tops off the nettles, which meant a bit more picking as I was only using new growth. It is a light sweet white/very pale green wine which has a hint of ginger to it. One of my favourite Country wines. Fingers crossed that my experiment works.
This is an old C J Berry recipe, the one that my Nan and my Mum used to make. I have posted about this before which also has a link to the recipe for those of you who may want to have a go, if not now in the Spring. It is one worth saving.
The nettles are washed and then turfed, into a pot with enough water to boil the nettles. I also added in grated Lemon Zest from two Lemons with the nettles. From achieving boil, you need them to keep simmering for 45 minutes. You are supposed to put the ginger in and simmer it as well about 10cm per gallon of wine. I have chosen to let the chunk of ginger steep in the fermentation bucket for four days. That is what the floaty bit is in the fermenting bin.
Now when the must has cooled a little add Yeast Nutrient and Yeast.
Leave to stand 4 to 5 days, stirring every day. Then re-strain the liquid and take the ginger out.
Transfer the strained liquid to sterilised Demijohns, fitting a fermentation trap to the top, allow to process until there are no more bubbles coming from the trap and the wine appears to have stopped working. At which stage the wine can be racked and then bottled.
Very much looking forward to this one.
I am also going to get some more nettle tops, and make some Nettle Cordial.
I have not made this one before and so it will be a bit of trial and error.
You will need:
Ingredients:
200g of nettle tops
1kg granulated sugar
40g of Citric acid
500mls boiling water
Sterilised bottles
Method:
1.Combine the sugar, citric acid, and water into a large saucepan and heat to 60 degrees C, stirring until sugar is dissolved.
2. Remove syrup from the heat, throw in the stinging nettles and give them a good stir to ensure that all the leaves get covered in the syrup.
3. Cover and leave for a week, giving the mixture a good stir each day. As the week goes on the nettles will look more and more slippery.
4. After a week, strain the nettles and bottle in sterilised bottles. Water bath process for 10 minutes once boil is achieved.
Not sure how much this will make will report back on that once have made which hopefully will be tomorrow.
I do intend to make one batch as above and then add some ginger to a second batch, just to vary things up a bit.
In other matters, today otherwise has been quiet again. Our neighbours were partying until 4am this morning after partying all evening. Running up and down the stairs they have no carpets, screaming, shouting, talking, banging around. Generally, a nightmare. Will try and get an early night tonight if that is possible.
Tea was a repeat of yesterday.
Not sure what will do for tomorrow. There is always something.
If I can get in the fresh air to forage tomorrow that should help somewhat.
Take care
Pattypan
x
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