Ferment for 3 to 4 days for 340g sugar or 7 to 8 days for 567g sugar (counting from when the fermentation is active, usually 8 to 12 hours after adding the yeast), then bottle. I don’t use any priming sugar.
The fermentation is quite active after bottling so I like to use a recycled plastic soda bottle to monitor for any excess carbonation and release it if necessary by opening the top slowly.
Most people drink nettle beer young, after a week or so; it’s not meant to be aged, as the flavors will be altered, and not in a good way.
Coloured bottles and jars. © Ryan McVay/Getty