Peppermint Mead

[AsianMead]

I just think about to make mead with peppermint.
Fresh peppermint is easy to find in my country.
That is just the idea for my next batch.
Does anyone had the experience with it before?

How to make?
How does it taste?

 

[BrewerBear]

No experience, but it sounds good.

 

[SitOnItFonzie]

Peppermint is best added in the secondary via mesh bag...or I guess you could steep as a tea and adding to the must. At any rate, I would stick with peppermint and avoid spearmint....

 

[Matrix4b]

I don't know. Spearmint is a much milder mint. I used like 1/4 oz in a Peach Spearmint and that looks to be truning out great. I like the idea of peppermint better.

If you are using freash, I would put it in a hop bag in the secondary. Before you put it in be sure to bruse it up a bit, This will give access to the good oils quicker. I would probably go only with 7-10 leaves at most for a 5-6 gal batch). You would be supprised on how potent fresh is. I also did a Raspberry Thyme and I used only 2-3 sprigs of thyme, I sucked the very small leaves and bruised them, put in secondary for 2 weeks and the 6 gal batch came out with a great thyme smell and a light taste. As I understand that Mint is so much more potent than Thyme.

Making a Tea is a little more work but that might work out too, Keep in mind if you do, the tea will be diluted through the whole volume so it will need to be some potent tea as well.

Hope it works out.

Matrix (Simple, yet Complex)

 

[AsianMead]

Can I add peppermint in the primary together with honey?
And then add more in the secondary.

 

[BryanThompson]

You will probably blow most of the aroma out of the airlock.

 

[Matrix4b]

Can I add peppermint in the primary together with honey?
And then add more in the secondary.

You can but I would put it all in the secondary. Much better that way. I agree with Bryan. It would blow most of the aroma out the airlock and really the flavor would come out better in the secondary when you actually have some alcohol to extract the flavor. This is why I put most herbs in the secondary, and it's cleaner.

 

[bubbachunk]

I thought of this idea too. Chocolate peppermint mmmmmmmmmmmmm

 

[Tinga]

I would just rack your mead onto muddled peppermint leaves after a month or two in primary. I tried making a Liquorice tea mead before and I used a whole box of tea (20 tea bags) steeped in boiling water for about 20 minutes before adding the honey and yeast. After it had gone through primary fermentation it had lost all of it's flavor.

 

[AsianMead]

I'm considering about my latest batch which it's almost 30 days in primary.
It's just a 5 litre pure mead (honey, water, yeast(dry wyeast), yeast energizer)
I planed it to dry mead.

That can make it to "Peppermint mead" if I add peppermint in the secondary or I can leave still be a traditional dry mead and going to age in mini oak barrel.

 

[IJesusChrist]

Hows it going?

 

[Beernik]

I made an orange mint mead with orange blossom honey and mint honey.

It was freaking awesome!

 

[IJesusChrist]

mint honey?

You didn't add mint or was that a typo?

 

[Beernik]

Mint honey.

The local apiary supply store gets it occasionally. They take it from one beekeeper but they don't like it because it has such a strong flavor and it is so dark that they can't blend it into the gormet honeys they produce for restaurants.

This page has a picture of what mint honey looks like

 

[Strangebrews_2]

I made a peppermint mead with hard candy peppermint. If you use candy canes you get a nice red color and great flavor! Since the candy is so high in sugar it will raise your alcohol content as well!
[ame]https://www.youtube.com/watch?v=FzSaBoXS-yg[/ame]