Local forage beer

 

Local forage beer

 

Got into the habit of making a batch of instant beer regularly, and drinking a glass in the evening while making dinner.

Now I use various foraged edible leaves and flowers, with lemon as base.

This one has nettle, ground ivy, mint, mugwort, dandelion flower and leaves, lemon.

The easy formula to remember is 100gm sugar in 1L water will give 5% alcohol after full fermentation.

I only use 50gm of brown sugar in 1 L water, so only 2.5% alcohol and easy to drink a good glass without any effect.

1. Simmer herbs and lemon for 25 minutes.

2. Filter into preserving jar with sugar inside.

3. When temperature lowered to around 30˚C, add a pinch of wine yeast, stir well. Start drinking from the third day onward.