Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Properties of Mint under fermentation
Reply
 
LinkBack Thread Tools
Old 12-21-2009, 05:09 PM   #1
rabidwolf86
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: oregon
Posts: 5
Default Properties of Mint under fermentation

I'm usually not one to post on forums, but I've lurked along this board for a few months, and now I've hit a brick wall with something.

I brewed a beer with mint (not a chocolate stout) about a year ago now. It was terrible for about 3 months, then somewhere around 6 months aged, it changed. The beer was both sweet, refreshing and dark.

but the real kicker was how drunk this brew would get people. The alcohol content was not terribly high from what I remember, but even seasoned drinkers were getting drunk off of 22 oz.

So, does anyone know what the properties of spear/peppermint under fermentation are and if they somehow enhance the effects of alchol, or was it just a wonderbrew?

also looking for recipe now, will post if found.

__________________
rabidwolf86 is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2009, 05:41 PM   #2
Dos_Locos_Brewery
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Allentown, PA
Posts: 179
Liked 2 Times on 2 Posts

Default

Hmmm, I've heard of narcotic effects of other herbs, but not mint. OTOH, catnip is a mint, and look what it does to cats... I guess I never liked mint enough to use that much...

__________________
Dos_Locos_Brewery is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2009, 06:17 PM   #3
khiddy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Portland, OR
Posts: 1,203
Liked 5 Times on 5 Posts
Likes Given: 4

Default

Hmmm.... I may have to make a batch of mint wine to see if there is a direct correlation...

__________________
Beeritas Vos Liberabit Brewing
Primaries: BEER Beer (4/8/12); Fisher-Price My First Mead (12/20/10)
Kegged: Hairy Patersbier (1/28/12); Dick Beer (2/15/12); Get Yer Goat Maibock (2/22/12)
Bottled: Ye Olde Tyme Holiday Ale (9/26/10); Dick Beer (2/15/12); Candy's Dad's Homebrew (2/27/12)
Apfelweins: Crapfelwein (4/4/12); Apfelweinlager 34/70 (2/26/12)
Kit Wines: Fisher-Price My First Amarone (4/1/12); Rosso Magnifico (4/17/12)
On Deck: Albertus Magnus DIPA
khiddy is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2009, 07:23 PM   #4
mcwarhammer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Toms River, NJ
Posts: 53
Default

I'd love to see the recipe if you find it. I've been planning on doing a chocolate mint stout soon, but would be into other uses of mint... im a big fan of anything with mint :-)

__________________
mcwarhammer is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2009, 10:08 PM   #5
khiddy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Portland, OR
Posts: 1,203
Liked 5 Times on 5 Posts
Likes Given: 4

Default Mint Wine recipe


Mint Wine
  • 1 qt loosely packed mint leaves
  • 2-1/2 lbs finely granulated sugar
  • 7-1/4 pts water
  • 3 tsp citric acid
  • 1 tsp yeast nutrient
  • 1/4 tsp tannin
  • Champagne wine yeast
Wash mint leaves well and place in small pot with lid. Bring water to a boil and pour 1/4 of it over mint leaves. Bring mint water to a simmer, remove from heat and seep one hour, covered. Stir the sugar in remaining water until thoroughly dissolved and allow to cool. Strain liquid from mint into primary and add then sugar-water, tannin, acid blend, and yeast nutrient. Cover primary and allow to continue cooling until room temperature. Add yeast. Ferment 7 days, rack into secondary, top up and fit airlock. Rack again after 30 days and again 3 months after that. Stabilize, wait 10 days, sweeten to taste, allow to settle overnight, and rack into bottles. This wine MUST age at least a year before drinking, preferably in a dark place. Serve chilled.

And here's another one, found at http://makinghomemadewineandbeer.blo...mint-wine.html

  • 4 cups fresh mint
  • 2 pounds honey
  • pectic enzyme (optional)
  • zest & juice of 2 lemons for acid (optional)
  • champagne yeast
Steep mint in 3 qts boiled water. Add honey- stir til honey dissolves. Add pectic enzyme & lemons. Let sit over night with tight cover. Strain into gallon jug. Pitch yeast. Add airlock. Rack after 2 weeks. Then Rack every three months until clear. Bottle.
__________________
Beeritas Vos Liberabit Brewing
Primaries: BEER Beer (4/8/12); Fisher-Price My First Mead (12/20/10)
Kegged: Hairy Patersbier (1/28/12); Dick Beer (2/15/12); Get Yer Goat Maibock (2/22/12)
Bottled: Ye Olde Tyme Holiday Ale (9/26/10); Dick Beer (2/15/12); Candy's Dad's Homebrew (2/27/12)
Apfelweins: Crapfelwein (4/4/12); Apfelweinlager 34/70 (2/26/12)
Kit Wines: Fisher-Price My First Amarone (4/1/12); Rosso Magnifico (4/17/12)
On Deck: Albertus Magnus DIPA

khiddy is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2009, 10:19 PM   #6
klyph
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: North Pole, Alaska
Posts: 1,809
Liked 38 Times on 34 Posts
Likes Given: 3

Default

Menthol is both an analgesic (pain killer) and a vasodilator (widens blood vessels).

I could see how both of those would enhance the effects of alcohol.

__________________
10 gallon electric system
Stovetop 110v single vessel 5 gallon system

Primary: saison
Secondary: nada
Conditioning: macaroon stout
Drinking: store bought
klyph is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2009, 11:00 PM   #7
rabidwolf86
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: oregon
Posts: 5
Default

Quote:
Originally Posted by klyph View Post
Menthol is both an analgesic (pain killer) and a vasodilator (widens blood vessels).

I could see how both of those would enhance the effects of alcohol.
Now this makes alot of sense... I knew both of these things, and I didn't connect the dots. The recipe had LOTS of dried peppermint and spearmint, I even dry-hopped (minted?) with them. So I guess with enough mint that would happen.
__________________
rabidwolf86 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Antimicrobial properties of ethanol Fenster Equipment/Sanitation 9 04-04-2010 04:16 PM
Mash Thermal Properties bknox81 Brew Science 6 11-06-2009 03:36 PM
mint in beer? Vared Recipes/Ingredients 5 10-24-2008 10:22 PM
Mint Wit ? ohad Recipes/Ingredients 3 04-07-2008 04:04 PM
Is there a list somewhere that states the properties of different DMEs and LMEs? NitrouStang96 Extract Brewing 10 01-28-2008 07:21 PM



Newest Threads

LATEST SPONSOR DEALS