Method
Day 1: Boil 225g fresh nettle tops in 2L spring water, covered, for 20 mins. Put 100g dark muscovado sugar in a large bowl, strain nettle liquid through muslin onto sugar, squeeze nettles. Stir to dissolve. Cool to room temperature (17-21C), add juice of 1 lemon and sprinkle on 5g white wine yeast. Cover and keep at room temperature 3 days. Day 4: Transfer into plastic 2L bottle through muslin funnel, leave 3cm space. Screw cap tightly, store dark cupboard 1 week, burping daily. Day 11: transfer to fridge for 1 week. Day 18: Ready! Best served with a splash of lemonade.