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Nettle Wine

Turn a garden pest into a genuinely pleasant light white wine. Best made in early spring with young shoots. Surprisingly fresh and clean.

Difficulty
intermediate
Yield
4.5L
Ready In
9 months

Nettle Wine (4.5L / 1 Gallon)

Ingredients

  • 2 litres of young nettle shoots (top 2-3 leaves only, picked in spring — wear gloves!)
  • 1.1 kg white sugar
  • Juice and zest of 2 lemons
  • 1 tsp yeast nutrient
  • 1 tsp acid blend
  • 1 Campden tablet
  • 1 sachet white wine yeast
  • Water to 4.5 litres

Picking Note

Use only the young top shoots from nettles in spring (March–May). Once nettles flower, the leaves become coarse and the flavour deteriorates. Cooking destroys the sting completely.

Instructions

Day 1: Wash the nettles (gloves on). Simmer in 2 litres of water for 15 minutes. Strain the liquid into a bucket, discarding the nettles. Dissolve sugar in the hot nettle water. Add lemon juice and zest. Top up to 4.5 litres. Cool. Add Campden tablet. Cover for 24 hours.

Day 2: Add yeast nutrient and acid blend. Check SG (aim 1.082). Add yeast.

Fermentation: Transfer to demijohn after 3–4 days. Nettle wine ferments cleanly.

Maturation: At 6 months: clean, dry, light. At 9–12 months: slightly more rounded. Serve chilled.

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