Nettle Wine
Nettle wine is one of Britain's oldest recorded country wines, with recipes appearing in household and herbal manuals dating back hundreds of years. The humble stinging nettle has long been valued not only as a food and medicinal herb but also as an excellent ingredient for homemade wine. The young spring shoots contain fresh, green aromas that are transformed during fermentation into a surprisingly elegant wine with hints of citrus, meadow flowers and fresh herbs. The stinging hairs are completely neutralised during cooking, making the finished wine perfectly safe to drink. Because the flavour is delicate and refreshing, nettle wine has remained a favourite among traditional home winemakers and is often recommended as one of the best introductory herb wines.
At a glance
About this wine
Nettle wine is one of Britain's oldest recorded country wines, with recipes appearing in household and herbal manuals dating back hundreds of years. The humble stinging nettle has long been valued not only as a food and medicinal herb but also as an excellent ingredient for homemade wine.
The young spring shoots contain fresh, green aromas that are transformed during fermentation into a surprisingly elegant wine with hints of citrus, meadow flowers and fresh herbs. The stinging hairs are completely neutralised during cooking, making the finished wine perfectly safe to drink.
Because the flavour is delicate and refreshing, nettle wine has remained a favourite among traditional home winemakers and is often recommended as one of the best introductory herb wines.
Ingredients
- Approximately 2–2½ litres (loosely packed) young nettle tops (about 300–400 g)
- 2.0-2.25 lb (900 g–1.0 kg) white sugar
- Water (to make up to 1 UK gallon (4.5 L))
- Juice of 2 lemons
- Juice of 1 orange
- Finely pared zest of 1 lemon
- Finely pared zest of 1 orange
- 1 tsp yeast nutrient
- 1 Campden tablet (optional)
Wine yeast (half packet recommended)
- Lalvin QA23 (highly recommended)
- Lalvin 71B
- EC-1118
Optional Ingredients
- 100 g raisins (for extra body)
- Small piece of fresh ginger
- 1 tsp glycerine after fermentation
Equipment
- The following equipment is recommended to make this 1 Gallon.
- Sanitising fluid,
- 2 gallon Fermenting bucket,
- Demijohn,
- Hydrometer,
- Syphon tube,
- Air lock,
- Rubber bung,
- Measuring cups,
- Muslin bag,
- Thermometer,
- Extra long stirring spoon,
- Kitchen scales,
- Campden tablets
Preparation
- Wearing gloves, harvest the young nettle tops.
- Shake gently to remove insects.
- Rinse quickly in cold water if necessary.
- Remove any coarse stems.
- Unlike elderflowers, washing nettles does not significantly reduce their flavour.
Method
- Pour the hot nettle infusion into a sanitised fermentation bucket.
- Dissolve the sugar into the hot infusion.
- Add the citrus juice and zest.
- Top up with cool water to reach 1 UK gallon (4.5 L).
- Allow to cool below 25°C (77°F).
- Add: Yeast nutrient Crushed Campden tablet (if using)
- Cover and leave for 24 hours if Campden was added.
- Add the yeast and stir thoroughly.
- Siphon carefully into a sterilised demijohn.
- Fit an airlock.
- Top up if necessary.
Fermentation notes
Primary Fermentation
Ferment for 5–7 days.
Stir gently once daily.
Maintain 18–22°C.
As there is no solid material left in the must, fermentation is particularly clean and easy to manage.
Secondary Fermentation
Allow fermentation to continue for approximately 3–5 weeks.
Rack whenever sediment reaches around 1–2 cm.
Clearing & ageing notes
Once fermentation has finished
Leave to clear for 2 months
Rack again if necessary.
Bottle when brilliantly clear.
Nettle wine is best enjoyed relatively young.
Minimum aging: 4 months
Ideal aging: 6–12 months
Peak drinking: 1–2 years
Tips & notes
Tips for Better Nettle Wine
- Pick nettles before flowering.
- Harvest only the tender tops.
- Wear gloves while collecting.
- QA23 yeast produces a beautifully crisp wine.
- Citrus is essential for balance.
- Drink while the wine is still youthful and aromatic.
Common Mistakes to Avoid
- Harvesting flowering nettles.
- Using coarse stems.
- Collecting plants from contaminated areas.
- Boiling the leaves vigorously.
- Over-aging the wine.
Serving suggestions
- Serve well chilled (8–10°C)
- Excellent with grilled fish and seafood
- Pairs beautifully with goat's cheese and feta
- Complements asparagus, salads and spring vegetables
- Ideal as a summer aperitif
Storage & ageing
- Best consumed within 2 years
- Store in a cool, dark place
- Best drinking window: 6–24 months
- Intended to be enjoyed while fresh and aromatic
FAQs
Does nettle wine sting? No. Heating destroys the stinging hairs, making the finished wine completely safe to drink.
Should I use flowering nettles? No. Young spring shoots produce a much cleaner, fresher wine. Older flowering plants can give a coarser flavour.
Can I freeze nettles? Yes. Young nettle tops freeze well and can be used later with little loss of quality.
Why are citrus fruits included? Nettles are naturally very low in acidity. Lemons and oranges provide balance, freshness and help lift the herbal aromas.
Does nettle wine taste like spinach or greens? No. Most of the green vegetal character disappears during fermentation, leaving a crisp, refreshing wine with delicate herbal and citrus notes.