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?
I never met a homebrew I didn't like.