I've seen several post a on here about using vodka to sanitize adjuncts before adding but after reading through some of these posts I've become slightly more confused.
I have a lot of mint growing in my backyard and would eventually like to try a mint chocolate stout. Let's say I let the mint soak for a couple days in vodka. Would I then pitch it all (vodka and leaves) into secondary, or just leaves, or just vodka? And why?
I read one persons suggestion that throwing in all the mint leaves could cause an astringent flavor and that got me wondering. Does vodka break down the leaves and carry the mint flavor after a couple days of soaking? So would just pitching the liquid impart enough mintness?
I have a lot of mint growing in my backyard and would eventually like to try a mint chocolate stout. Let's say I let the mint soak for a couple days in vodka. Would I then pitch it all (vodka and leaves) into secondary, or just leaves, or just vodka? And why?
I read one persons suggestion that throwing in all the mint leaves could cause an astringent flavor and that got me wondering. Does vodka break down the leaves and carry the mint flavor after a couple days of soaking? So would just pitching the liquid impart enough mintness?