Nettle Beer Help

[lookhappy]

Hi there,
Ok so I'm getting ready to make my first attempt at nettle beer (from the recipe in the self sufficientish book).

And it says you leave it to ferment for 3 days, then syphon it off and leave for 10 to 28 days so it tastes better, but it doesn't seem to mention using a demijohn and gas release thingamy to allow it to keep fermenting without blowing up the bottles.

I was wondering if anyone else has used the recipe?
And if so, can I just leave it to ferment for 3 days then put it in bottles, or does it need to go to a demijohn for that time before going to beer bottles (or wine bottles in my case)?

Thank you! :)

Joe

[MKG]

Fermentation in a covered bucket is OK. Then it's meant to be syphoned (after 3 days) into either bottles or a keg (I'd strain it first, though). However, if you're using bottles, then they should be specifically manufactured to withstand the pressure - beer bottles or champagne-type wine bottles. Ordinary wine bottles are NOT suitable. No panic, though - plastic 'pop' bottles are just as good (if not better) with the pressure.

[benner]

It might be a good idea to add finings and take great care not to get any sediment in the bottles... i found out the hard way and lost quite a bit of brew due to exploding bottles. Mine has now been back in a demijohn with an air lock for a few weeks, it has almost completely stopped 'blipping' now and I filled 2 grolsch bottles yesterday adding just under 1/2 a teaspoon of sugar to get the fizz back. Will see how these turn out before bottling the rest!

[paulbrrtt]

I think I must be following the same recipe as yours cos it said "loosly covered cloth for the first day then fit an airlock no mention of demijohns. Im just leaving mine covered over for a few days till the fizzing stops then put it in a keg. Trouble is I think theres too much sugar (3 kilo,s) so could end up with wine I think. And Im still unsure how much sugar to put in the keg if any at all lol

[benner]

I found nettle beer to be a bit of an acquired taste, also everyone else who tried it wasn't keen, I know this stuff doesn't store too long and was wondering if using malt extract instead of sugar may well be a solution.
Any more qualified homebrewers able to make any suggestions?
Is it possible that the large amount of sugar in the recipes is necessary to give the beer some sweetness?
Doesn't malt extract contain some unfermentable sugars which leave residual sweetness?