I'm thinking about making a simple mint methyglyn
-3 lb. honey
-1 cup mint that's been infused
-small handful of raisins
-1 gallon of water
-1 tsp citric acid
-1 tsp yeast nutrient
-K1-1116 wine yeast
but it seems to me that making it strictly minty might not be the way to go- what kind of herb/spice could I add that would sort of balance out the mintiness of mint, and possibly add a little extra to the finished product?
This is my opinion: I don't like mint in alcoholic drinks, the taste seems to remind me of medicine. Something about the mixture of honey and mint doesn't seem to gel, but I'm sure if it was done right it would work.