I was brewing nettle wine in a fairly amateurish way. The ingredients were:
- Stinging nettle leafs/leaves
- Lotsa water
- Lotsa sugar
- Some lemon juice
- Dry baker's yeast intended for baking pastries
I fermented the concoction for one week, then pasteurized it by nearly boiling. The end result is thicker than expected, and had the texture and taste of egg liqueur. If I didn't make it myself, I could be fooled into thinking that it is egg liqueur. Did I accidentally brew nettle liqueur instead of nettle wine?