Mint Wine
Ingredients: (for 1 gallon)
· 1 oz Dried Mint Leaves
· 3lb. Sugar
· 1 gal. Water
· 1tsp. Nutrient
· 1/8 tsp. Tannin
· 1 ½ tsp Acid Blend
· 1 pkg. Pasteur Champagne Yeast
Procedure:
Put mint leaves and five cups of water in a pot with a tight fitting lid. Bring to a simmer and hold for 10 minutes with the lid on, turn off the heat, and let steep for 30 minutes. Strain the water into carboy and discard the mint leaves. Put 6 cups of water and the sugar in a pot. Heat the mixture and stir to dissolve the sugar. Add nutrient, tannin, and acid blend. Pour must into carboy. Add enough water to make one gallon. When cooled, pitch yeast and attach an air lock.
I had planned to do another batch of this with the same mint plants I harvested before. But as the saying goes, "The best laid plans of mice and brewers...." My father in his well meaning ways decided to spray Round-up around all the building on the farm. Since my grandmother had planted the mint beside the house, it was toast. I now have some chocolate-mint planted in a "safe" area.
Ingredients: (for 1 gallon)
· 1 oz Dried Mint Leaves
· 3lb. Sugar
· 1 gal. Water
· 1tsp. Nutrient
· 1/8 tsp. Tannin
· 1 ½ tsp Acid Blend
· 1 pkg. Pasteur Champagne Yeast
Procedure:
Put mint leaves and five cups of water in a pot with a tight fitting lid. Bring to a simmer and hold for 10 minutes with the lid on, turn off the heat, and let steep for 30 minutes. Strain the water into carboy and discard the mint leaves. Put 6 cups of water and the sugar in a pot. Heat the mixture and stir to dissolve the sugar. Add nutrient, tannin, and acid blend. Pour must into carboy. Add enough water to make one gallon. When cooled, pitch yeast and attach an air lock.
I had planned to do another batch of this with the same mint plants I harvested before. But as the saying goes, "The best laid plans of mice and brewers...." My father in his well meaning ways decided to spray Round-up around all the building on the farm. Since my grandmother had planted the mint beside the house, it was toast. I now have some chocolate-mint planted in a "safe" area.
