So to start out I’ve been trying to dial in session mead recipes.. been playing with different yeasts and different alcahol percentages.. throwing in keg an carbonating.. now I’m onto the flavouring stage.. for sweetening I’ve been taking 300 ml from the gallon batch an slightly warming in a sauce pan and disolving honey.. I’m really going for a meajito, I’ve made mint extract but it just don’t seem to work that well, seems like doesn’t matter how much I put in doesn’t really have any effect. I’ve 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 it’s completely gone.. I’ve 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 I’m open to suggestions!