So to start out Iíve been trying to dial in session mead recipes.. been playing with different yeasts and different alcahol percentages.. throwing in keg an carbonating.. now Iím onto the flavouring stage.. for sweetening Iíve been taking 300 ml from the gallon batch an slightly warming in a sauce pan and disolving honey.. Iím really going for a meajito, Iíve made mint extract but it just donít seem to work that well, seems like doesnít matter how much I put in doesnít really have any effect. Iíve tried making my must with mint leaves making a mint tea an before fermenting it has a very strong mint taste an tastes awesome but once done fermenting itís completely gone.. Iíve also tried adding the bruised leaves after cold crashing which probably worked the best..anyways just wondering if anyone has any tips for me to try Iím open to suggestions!