To make approx 40 pints

3 kg Light Malt Extract (Thomas Coopers – 2 tins)
50g Goldings (hops 1)
50g East Kent Goldings (hops 2 – these were opened 6 months ago so are pretty useless)
2x Black Cardamom pods
Youngs yeast

Boil hops 2 and 1 + malt + water + cardamom pods for 45mins

Strain out hops + add remaining water + 6 dessert spoons of sugar
put in demijohns/bin to ferment
bottle with 0.5 teaspoon of sugar
leave in warm for 14 days
more to cold and leave for 4 weeks

I made this last year using another recipe – thought I’d try something different this time.

To make approx 24 pints (3 demi johns)

4 lb of Nettle tops (2 full carrier bags)
20g Hops
1 kg Sugar
5x Lemons (juiced)
Brewers yeast

Boil the nettles for 15 minutes with the hops. Strain into a fermenting bin. Add the sugar and stir. Leave overnight to cool then add yeast and stir.

Strain into demijohns and leave until fermentation is complete.

Bottle with 0.5 teaspoons of sugar
Leave in warm for 4 days and move to cold and leave for 1 weeks