right so the first thing you need of course for nettle wine is the nettles or nettle tops as they call them the recipe calls for two quarts which is four pints have no idea what four pints of nettle tops looks like I take the sort of first four leaves that which as far as I'm concerned is a nettle top if bigger leaves come then I don't get too fussed about it but that's my way of thinking it's the metal top and you need two quarts right so having got off two quarts of nettles laughs this is a I think a gallon saucepan so I sort of fill it up and think well that's about two plots rest of the ingredients this isn't three and a half pounds of granulated sugar but it will be when I measure it this isn't again a half an ounce of thinly sliced ginger root but it will be when I weighed it and sliced it seven and a half parts of or tricks that I use a gallon of water because it's easier to lemons which will peel very thinly and then juice later a teaspoon of yeast nutrient this is given yeast nutrient 1 teaspoon of and some wine yeast it says in the recipe I just choose all these things freeze-dried east doesn't seem to make any difference to me what I must say is I'm not an expert I just enjoy making wine and even more so to enjoy drinking it so that's the ingredients and we'll go through the methods in a minute or two right so there's our metal tops in the saucepan with the thinly sliced ginger and the lemon peel I think probably see that there we then add four pints of water this is the boring bit and when you buy these four pints of water in there you bring it to the boil and allow it to simmer for 45 minutes right 45 minutes later the nettles are all nicely boiled up into what is called a primary fermentation vessel the three and a half pounds of sugar the juice from the two lemons that we peeled we use the peel earlier on and then we strain in the hot liquid so well dissolve the sugar and then we had four more pipes to make it up to one gallon water I use cold water because it brings the whole thing down to room temperature a lot quicker room temperature we then add the yeast right so this container here oh I put a little bit of the musk which is the boiled up nettle juice and water it's tiny little bit more sugar and a bit of warm water as well just so it's a little bit on the warm side so that I had one teaspoon full of the Beast nutrient and then a whole sachet of the same freeze dried yeast give it a little bit of a stir and then leave it in the windows down to start fermenting in there on its own I did put a lid over it but I don't put it on tightly just sort of rest it on like that so that they can escape if necessary and we'll leave that while the rest of the musters getting to room temperature so the must is now room temperature the yeast has started to ferment in its little container it's actually overflowing pregnant mine and all I do is pour it in gently into one corner I don't bother stirring you run or anything it'll find its own way around put the lid on tightly and then we leave that for four days while the the most vigorous fermentation carries on and then we'll put it into a secondary fermentation unit and fitly aloft and let it ferment out completely so all the sugar turns to alcohol well that's the general idea okay so we'll leave that for days now so here we are four days later and we need to get our fermenting wine into a sterilized secondary container and all we do I said it is just pour it gently in oh yeah and then we need to put an airlock and I but just to squirt they're sterilizing fluid in the airlock push it in tight lead lid on and then leave it until the fermentation stops I've got on here fermenting and if you can see there the bubbles when it stops bubbling and that's going to ferment fermentation has stopped and then we can go on to the next stage right well this is a dandelion wine that's finished fermenting the method obviously is the same for the metal wine we need to get it from this Demi drawn into another sterilized demijohn by means of siphoning it which started off just like here we go the suck and then the way it goes and when the wine is cleared which eventually will probably with the natural about three months time the methods get it into a bottle is exactly the same so that's it really leave it in there somewhere cold in the garage I leave it for three months and then bottle it and then drink it you