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Ingredients Edit

Directions Edit

  1. Put the nettles, dandelion leaves, burdock, ginger and thinly pared rinds of the lemons into a large pan.
  2. Add the water.
  3. Bring to a boil and simmer for 30 minutes.
  4. Put the lemon juice from the lemons, 1 lb sugar and cream of tartar into a large container and pour in the liquid through a strainer, pressing down well on the nettles and other ingredients.
  5. Stir to dissolve the sugar.
  6. Cool to room temperature.
  7. Sprinkle in the yeast.
  8. Cover the beer and leave it to ferment in a warm place for 3 days.
  9. Pour off the beer and bottle it, adding ½ tsp sugar per pint.
  10. Leave the bottles undisturbed until the beer is clear-about 1 week.
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