torilen
Well-Known Member
I forgot to keep track of how much FRESH mint I actually put
into this...sorry. I will say this, it was quite a bit. Imagine cutting
stalks of fresh mint right at ground level...they're probably 5-6in
tall - I must have put in, easily, 15 talks of mint...just taking the
leaves off and brewing them like one would for a mint tea.
I put in enough sugar to get it to around 12% ABV. Not sure
exactly what it would be for a gallon or more...I just made a
small 32oz batch as a test.
It was 4 cups of water, maybe five cups in all to account for
the loss in steam for boiling. And 1 full cup of sugar total.
Boil it so the sugar dissolves, drop in the mint and cut it back
to simmer and steep for roughly 20-30 minutes. Then take it
off the heat and let it cool with the mint leaves still in. Take
the leaves out, put it in the fermentor, add your yeast and
nutrient (I just left a few mint leaves in), and let it go.
It has a VERY light mint flavor...I used two different sorts of
mint. I don't know what kind, but both have a mild flavor anyhow.
If you want a bolder mint flavor, try to get a bold mint...actual
peppermint or spearmint. If you want a little funky, you could
try chocolate mint (yes, there IS a chocolate mint plant).
Again...very light flavor, but offers a bit of a numbing/cooling
effect in your mouth as you drink it. Very neat.
into this...sorry. I will say this, it was quite a bit. Imagine cutting
stalks of fresh mint right at ground level...they're probably 5-6in
tall - I must have put in, easily, 15 talks of mint...just taking the
leaves off and brewing them like one would for a mint tea.
I put in enough sugar to get it to around 12% ABV. Not sure
exactly what it would be for a gallon or more...I just made a
small 32oz batch as a test.
It was 4 cups of water, maybe five cups in all to account for
the loss in steam for boiling. And 1 full cup of sugar total.
Boil it so the sugar dissolves, drop in the mint and cut it back
to simmer and steep for roughly 20-30 minutes. Then take it
off the heat and let it cool with the mint leaves still in. Take
the leaves out, put it in the fermentor, add your yeast and
nutrient (I just left a few mint leaves in), and let it go.
It has a VERY light mint flavor...I used two different sorts of
mint. I don't know what kind, but both have a mild flavor anyhow.
If you want a bolder mint flavor, try to get a bold mint...actual
peppermint or spearmint. If you want a little funky, you could
try chocolate mint (yes, there IS a chocolate mint plant).
Again...very light flavor, but offers a bit of a numbing/cooling
effect in your mouth as you drink it. Very neat.
