Nettle and Gorse Flower Ale

Nettle and Gorse Flower Ale

Ingredients:

1 carrier bag nettle tops
1 pint gorse flowers
Juice of 3 lemons
1 gallon water
15g Cream of Tartar
600g sugar
2 tbsp honey
1 tsp yeast nutrient
1 tsp yeast

Method:
Rinse foraged goodies well.
Boil nettle tops for 15 mins on a rolling boil.
Add gorse flowers and boil for a further 5 mins.
Strain must to remove vegetable matter.
Add sugar, honey & lemon juice to the must and return to the boil for a further 15 mins.
Remove from heat and cool to room/body temp.
Add yeast nutrient & active yeast. Mix well.
Cover pan with a cloth and leave for 48 hrs for yeast to get going.
Funnel into demijohn & fit airlock.
Leave in a dark, warm(ish) place until airlock bubbles slow down. Probably about 5 days.
Siphon into bottles, prime if you like or drink flat if not.

Advertisements
Tagged , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: