Tonight we’re cooking up a batch of nettle braggot. Water, malted barley, malt extract, hops, honey, and a pile of nettles picked yesterday. Hopefully we’ll end up with a tasty, medicinal beverage in about 6 weeks. It’s cooling now, getting ready to be strained into the carboy so we can add the yeast (Wyeast British Ale). Then it sits and bubbles for a few days and we transfer it into another carboy to leave most of the sediment behind. About a week after that, we add a little priming sugar (so it ferments enough in the bottles to carbonate it) and then we bottle. Hopefully we can refrain from drinking so many tasters that we end up with none left by the time it’s just right….