1 pound/500g raw sugar
1 ounce/30g cream of tartar
5 quarts/5 liters water
2 pounds/1 kilo nettle tops
1 ounce/30g live yeast
Place sugar, lemon peel (no white), lemon juice, and cream of tartar in a large crock.
In a separate pan cook nettles in water for 15 minutes
Strain into the crock and stir well. When this cools to blood warm, dissolve the yeast in a little water and add to your crock.
Cover with several folds of cloth and let brew for four days. Strain out sediment and bottle. Ready to drink in 12 days.
By Nellie Lee Luhrmann
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