The nettles were boiled a week ago and I let them sit in glass bottles until today.
I heated them with ginger, mugwort, mint, spearmint and a little wormwood and tansy.
Also added a few leaves from a wattle that was sprouting in the backyard,
And then there was a few shots of vodka which had soaked about four handfuls of lavender.
I also added three star anise.
Just under three kilos of brown sugar, one box of Cooper's brewing sugar and half a jar of molasses were stirred into 25 litres in the fermenter, with a starting gravity of 10.70.
I've read that nettles taste better with brown sugar, so I'm hoping the molasses will complement that flavour.
I used a dark brown sugar previously and got a dry ginger ale-like flavour which suited the green taste of the nettles.
Used more ginger this time, which seems to give a deep flavour, as well as bowl of mint that gives a strong punch in the mid-palate.
I've put leaves of mugwort, mint and a few tansy fronds into a bag to soak in the wort for the first few days too.
Hoping for an earthy porter-like flavour.
