Now is the time to be makeing spring wines and beers using fresh young fruit, flowers and leaves from the countryside.
Here is one for Nettle Beer
1 Gallon of young nettles (ie 8 x 1pint jugfuls)
2 lbs malted barley
1/4 oz root ginger
1oz dried hops (try Goldings)
1 gallon water
1 tablespoon General Purpose yeast (sachet)
Boil together the nettles,water,ginger,malt and hops for 15 minutes. strain into a bucket, add sugar and lemon juice, stir well to dissolve the sugar. When cooled to blood heat add yeast (start the yeast in a saucer with a little sugar and water)
Cover and leave in a warm place for 3 to 5 days till fermentation slows, skimming the surface froth off regularly. Stain again into strong bottles keep upright and keep in a cool place (stops secondry fermentation) till its required for consumption.