Homemade Dandelion and Stinging Nettle BEER
Hello, I am new here and trying to 'fit-in' - lol I noticed a lot of beer mentioned?? I am a GUINESS beer drinker and leave the 'other' beers to ALL my other relatives (and most of my friends) but I am going to try a homemade recipe that is supposedly 3 or 4 hundred years old. I think it should be good for you too. I will post the ingredients here so anyone else can try it too. maybe we can compare at a later date (or hide in shame).It sounds good?!?
Dandelion and Burdock Beer (tonic)
- 1 lbs Young nettles and 4 oz Dandelion leaves
- 4 oz burdock root, fresh, sliced or 2 oz Dried burdock root, sliced
- 1/2 oz ginger root, bruised and 2 each lemons
- 1 grams water and 1 lbs +4 t. soft brown sugar
- 1 oz cream of tartar and Brewing yeast ( see the manufacturer's instructions for amount)
Put the nettles, Dandelion leaves, burdock, ginger and thinly pared rinds of the lemons into a large pan. and add water. Boil for 30 minutes
Put the lemon juice from the lemons,1 lb. Sugar and cream of tartar into a large container and pour in the liquid thru a strainer, pressing down well on the nettles and other ingredients.
Stir to dissolve the Sugar.
Cool to room temperature. and add the yeast
Cover the beer and leave it to ferment in a warm place for 3 days.
Pour off the beer and bottle it, adding 1/2 t. Sugar per pint.
Leave the bottles undisturbed until the beer is clear-about 1 week
When you get the greens home, don't wash them until you are ready to use them, washing them can bruise them and cause them to decay. Simply wrap them in a damp paper towel and put them in a plastic bag. (Leaves continue to take in CO2 and give off oxygen even after they are harvested. This process is called respiration and it ends up causing the plant to lose water. When they are wrapped in plastic bags, they don't have access to the air and therefore don't lose as much water.) The greens will hold in the refrigerator for about 5 days.