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Old 06-04-2013, 01:30 PM   #1
sethb85
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May 2013
Austin, TX
Posts: 14


Longtime lurker, 10 or so 1gal batches of beer/cider/apple wine/hard lime & lemonade under my belt.

I decided with the fresh mint I have growing on my balcony to make a simple Mint Mead.

1Gal
Filtered water
40oz of clover honey
3/4c of mint when packed into cup (stems and all)
Safbrew T-58

SG 1.086

I cleaned/sanitized the mint then put it in a blender and liquefied it with some water. I plan on racking once it has settled and then maybe racking a few days later with a coffee filter over my siphon to cut down on the mint bits.

It should be very minty but if the mint fades I might bruise some leaves and add them to the secondary.
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Old 06-04-2013, 03:33 PM   #2
VCTFernandes
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Feb 2013
Posts: 62
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As a mint lover, you just made my mouth water... That should end up very good.

 
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Old 06-04-2013, 03:58 PM   #3
saramc
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Feb 2011
suburb of Louisville, KY
Posts: 1,743
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Yum. I have some mint mead that I am getting ready to blend with chocolate mead. Instant peppermint patty.
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Old 06-04-2013, 10:55 PM   #4
SouthernGorilla
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May 2013
Irving, Texas
Posts: 149
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I'm adding this to the list of recipes I'm watching. Good luck.
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If by "sanitized" you mean "rinsed under hot water and glared at sternly" then, yes, I sanitized my equipment.

 
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Old 06-05-2013, 05:11 AM   #5
tinpet
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Jan 2012
Winnipeg, Manitoba
Posts: 3

Sounds good! I recently did a juniper & mint metheglin, flavours worked really well together. I ended up adding dried mint & juniper to the secondary as I found the fresh mint used in my initial brew did not give me the strong mint flavour I was hoping for. After second racking,
the flavour is much stronger & more in line with what I expected. Just something to consider!

 
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Old 07-07-2013, 06:07 PM   #6
sethb85
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May 2013
Austin, TX
Posts: 14

After a month this is what it looks like, it has stopped bubbling and I plan to leave it sitting on the mint cake for awhile before bottling.
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Old 07-23-2013, 04:30 AM   #7
sethb85
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May 2013
Austin, TX
Posts: 14

I took a measure and it is down to .99x or 12% and that's exactly where the yeast that I used craps out.

I syphoned it off the cake and added some more fresh mint, it had mint flavor to it but not enough.

I am going away for 2 months, so when I come home it should be ready for drinking!


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Old 10-02-2013, 12:00 PM   #8
sethb85
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May 2013
Austin, TX
Posts: 14

Bottled this yesterday in 750ml wine bottles with screw caps, one wasn't all the way full so it's in my fridge.
2 months ago this was hot alcohol with 0 mint flavor now it's smooth mint with gentle warming down the throat.

It smells stronger of mint then it tastes but the taste is not overly minty but there is no denying what it is.
On the back end it's alittle earthy most likely because I used the stems as well as the mint leaves. It is delicious!

Next time I make this I will use more Honey so it has more residual sweetness, as my wife requests this.

 
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Old 10-02-2013, 07:56 PM   #9
StoneArcher
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Apr 2013
Green Bay / U.P.
Posts: 205
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Just a thought; Backsweeten the one in the fridge to your wife's liking, and get an SG on it. So you can make a calculated adjustment. Remember to take the temp into consideration with the hydrometer.

I'd love to see some pictures, if you took any of the bottled product. Sounds like it went really smoothly! Can't wait to hear how it ages and mellows more.

 
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Old 10-02-2013, 08:05 PM   #10
TheZymurgist
 
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Oct 2010
Georgia
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Quote:
Originally Posted by saramc View Post
Yum. I have some mint mead that I am getting ready to blend with chocolate mead. Instant peppermint patty.
Chocolate Mead? Do you have a recipe?
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