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.