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How to Make Nettle Wine (1 UK Gallon Recipe)

 nettle

Nettle wine is a crisp, refreshing herb wine with delicate floral aromas, subtle herbal notes and a clean citrus finish. Made from the young tops of stinging nettles, it captures the freshness of spring while producing a surprisingly refined white-style country wine.

When properly matured, nettle wine becomes light, elegant and refreshing, making it an excellent summer wine and one of Britain's finest traditional herb wines.

Wine Profile

  • Style: Aromatic herb wine

  • Colour: Pale straw to light gold

  • Body: Light

  • Sweetness: Dry to off-dry

  • Acidity: Medium

  • Alcohol: 11–12% ABV

  • Yield: Approximately 1 UK gallon (4.5 L), around 6 × 750 ml bottles

  • Difficulty: Beginner

Herb Character

  • Dominant Flavours: Fresh herbs, citrus, light floral notes

  • Aroma Strength: Medium

  • Recommended Brewing Strength: Medium

  • Best Drinking Age: Young (6–24 months)

Harvest Calendar

  • Harvest Season: March – May (UK)

  • Best Picking Time: Young spring shoots, before flowering

  • Suitable for Freezing: Yes

  • Best Source: Clean hedgerows, woodland edges and meadows away from roadsides, livestock and sprayed areas

Identification & Safety

Correct identification

Use only the Common Stinging Nettle (Urtica dioica).

Characteristics include:

  • Serrated dark green leaves

  • Opposite leaf pairs

  • Hollow stems covered with fine stinging hairs

  • Distinctive sting when touched

Similar species

Young Small Nettle (Urtica urens) can also be used, although Common Nettle is generally preferred.

Avoid harvesting unidentified plants.

Which parts should be used?

✔ Young top 10–15 cm (4–6 inches) of each shoot.

These contain the freshest flavour and least fibrous material.

Never use

  • Flowering stems

  • Tough lower stems

  • Yellowing leaves

  • Plants growing beside busy roads or contaminated land

Wear gloves when harvesting.

Best Leaves to Use

Choose nettles that are:

  • Bright green

  • Young and tender

  • Free from insect damage

  • Collected before flowering begins

Once nettles flower, the leaves become tougher and produce a coarser wine.

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

Preparation

  1. Wearing gloves, harvest the young nettle tops.

  2. Shake gently to remove insects.

  3. Rinse quickly in cold water if necessary.

  4. Remove any coarse stems.

Unlike elderflowers, washing nettles does not significantly reduce their flavour.

Making the Herbal Infusion

  1. Place the nettles into a large saucepan.

  2. Pour over approximately 3 litres of boiling water.

  3. Simmer gently for 20–25 minutes.

The leaves will quickly lose their sting during heating.

  1. Strain off the liquid, discarding the spent nettles.

Only the infusion is used for fermentation.

Making the Must

  1. Pour the hot nettle infusion into a sanitised fermentation bucket.

  2. Dissolve the sugar into the hot infusion.

  3. Add the citrus juice and zest.

  4. Top up with cool water to reach 1 UK gallon (4.5 L).

  5. Allow to cool below 25°C (77°F).

  6. Add:

    • Yeast nutrient

    • Crushed Campden tablet (if using)

  7. Cover and leave for 24 hours if Campden was added.

  8. Add the yeast and stir thoroughly.

Primary Fermentation

  1. Ferment for 5–7 days.

  2. Stir gently once daily.

  3. Maintain 18–22°C.

As there is no solid material left in the must, fermentation is particularly clean and easy to manage.

Transfer to Secondary

  1. Siphon carefully into a sterilised demijohn.

  2. Fit an airlock.

  3. Top up if necessary.

Secondary Fermentation

Allow fermentation to continue for approximately 3–5 weeks.

Rack whenever sediment reaches around 1–2 cm.

Clearing & Aging

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

Expected Results

  • Original Gravity: 1.085–1.095

  • Final Gravity: 0.995–1.000

  • Alcohol: 11–12% ABV

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.

About 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.

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 & Aging

  • 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

Frequently Asked Questions

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.

 

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