Ontario Foraging, Foraging, Wild edibles, Wild Mushrooms, Stratford restaurants, oyster mushrooms, morels



1 kilogram of nettles (top 4 to 6 leaves with stems)
6l spring water
500g of Demerara sugar
Juice of two lemons
25g of cream of tartar
8g of dry ale yeast (by Fermentis)


Boil the nettles for 20 minutes. Strain through a colander or sieve into a sanatized food-grade plastic bucket.

Stir in the sugar until dissolved. Add the crean of tartar, the lemon juice and the yeast. You will need to "activate" the yeast first. To do this add 1 teaspoon sugar to 1 cup warm water. Stir in yeast then let stand 10 minutes then add to your mixture. Cover with cheese cloth and leave for five days at a temp between 20C and 27C.

Next you need to prime the bottles with 36 grams of Malt Extract. The best method is to add the extract to the wort and stir gently. Siphon into sanatized swing-top bottles making sure not to disturb the sediment that will have accumulated at the bottom of the bucket. The beer will continue to ferment, gradually building up a head of steam, and is ready to drink in a week, though longer will be better.

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