I made a Witbier and I want to add fresh mint leaves to it.
Its done fermenting by now, and I think I'll add some before bottling.
We use mint leaves a lot in my family, so it feels too appropriate to skip . The type I grow is relatively low on menthol, I think.
How much should I use and what method?
1. I know the amount part is hard to say. what would be a good way to estimate it?
2. HOW should I add it? make a very strong "tea" and add to bottling bucket, or should I let it sit in the secondary on fresh mint? (or other method)