Making Mint Wine With Tasting
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- Опубліковано 12 вер 2024
- Describes the initial steps in making 1 gallon of mint wine.
Ingredients:
5 cups fresh mint leaves
3 pounds sugar
1 gallon filtered water
1/4 lemon
1 black teabag
1/4 teaspoon wine yeast
Note: I am not a professional winemaker. I hold no responsibility if the results of your winemaking causes injury or ill health. This is as natural (where possible) winemaking channel. The wines made on this channel do not use sulfites. You may use them and\or yeast nutrients and or energizers if that is how you prefer to make your wine/mead. This channel uses pasteurization.
During the first 3 days give your musk a good stir, and to break up the fruit cap that will form if you are not using straining bags. Rack into secondary after 5 - 7 days, and continue to rack every 4-6 weeks until clear. Degas, back sweeten, bottle let age for at least 12 months total.
Next steps in the wine making process:
• Wine Making Process
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Great idea. This is inspiration to try different foods. Hmm...a mint, basil, and orange wine? I'm thinking complexity. Lol.
Thank you for watching.
@@DIYFermentation You're quite welcome.
I make mint and lime cider🍸 so good! At finland😉
Thank you for sharing.
What's your recipe? It sounds like a mojito wine!
Can’t wait to grow my mint patch this year for tea and this, fresh mint wine, sounds great!
Hope you enjoy it!
I've noticed when mint is used in primary it tends to blow off a lot of that flavor. I think next time i may try making a tincture with fresh mint to bump up the flavor in secondary.
That sounds like a good idea
Thank you for sharing.
I did the exact same recipe last year, I think the mint needed to stay longer, it's not about the quantity, may 3 days before removing it.
I added some cloves by the end, it was delicious!
It definitely needed something.
you answered my question about topping up later in the video
Why wouldn't you watch the whole video before you comment?
Thank you for watching.
My first thought was "that's not enough mint". I'm not gloating , it's very useful that someone has done the work to find that out. I have a huge patch of pineapple mint that I can now use to try making wine with , it had never occured to me before. Having been a wine maker for a LONG time I shall probably use 4 or 5 times the mint and let it steep for much longer.
Thank you for sharing.
I make mine like you did, except I throw the whole stalk into a pot (leaves & all) bring to a boil for about 5 minutes, then let to cool down. Then the sugar & yeast. First batch turned out good, back sweeten it with any flavor you want. (cheapest thing to use is kool-aid) The mint flavor just about goes away, like you said! Thanks! Making another batch right now!
Someone may have already mentioned this. If you place a toothpick in the neck of the jug between the glass and the funnel, it will leave enough airspace to not get a vapor lock when pouring in ingredients. I keep one of the plastic ones with my brewing equipment so I can sanitize it before use.
It's been mentioned. I finally picked up a set by Oxo that has ribs on the outside to allow air in/out.
May you have to try the pepermint
I would assume the type of mint used would also heavily affect the taste. Im gonna try this recipe, but with sweet mint and maybe chamomile. I think yeast type also affects the taste. I would avoid using spearmint, though.
This looks interesting, but is it possible to make a fermentation in a shorter time?
Possibly.
Next time add a couple of peppermint candy sticks the flavor will be more intent, it takes a lot of mint to get any flavor.
Thank you for watching.
More mint and hang the mint to dry till the leaves are fragile. The chlorophyll in the fresh mint adds an odd taste.
The mint should be weighted dried to remove the green vegi taste, and better to use key limes. 8 to 9 ounces dry mint, 12 pounds sugar, zest of 3 regular limes, fermaid O, 5 bags of green tea for a slight tannin,1/3 pound honey adding enzymes and 1 tsp sea salt for more minerals for the yeast. Ferment for 2 months then pull the mint and lime zest bag out. Rack then add zest of 5 key limes and the juice of 25 key limes. Wait 3 months then bottle. 5 gallon batch of Mojito wine. Mint dries out 75 % of the water. Use a high abv yeast. mint will discourage fermentation like other strong herbs or spices, that's why fermaid -O organic yeast nutrient added in 3 steps, 1/3 every 3 days makes it go well.
hi fella greetings from durham city uk love the videos keep them coming STEVE T DURHAM CITY UK
Thanks
Noticed your strawberry rhubarb sitting there. I just added strawberry juice to my rhubarb mead after stabilizing. Its good stuff.
It's ready for the 12-month tasting, but I don't have the bottles for it yet.
Congrats on 20k subs! Mint wines sounds interesting.
Thanks.
Considering you empty the glass, I don't think you have to do a side shot ;) Funny every time you say it though :)
YEAH, I get a kick out of that also.
The flavour of mint comes from its essential oils… which makes me suspect most of them blew out the airlock. Perhaps adding a great big, generous amount of mint in secondary would help. Also of note is that store bought mint has often been grown extremely fast, which makes it quite mild and that there are many different types of mint. Peppermint or Moroccan mint have more flavour, especially if you buy plants and set them on a windowsill or in the garden in a really warm spot. Let the plants acclimate for a few weeks, harvest in the morning. You should notice that the leaves have grown a lot tougher, which is what you want.
On a totally different note: I’ve just started something that would, by its method, approach your wine and mead making methods a lot: quince mead. The reason I’m saying this is that quince actually need to be heated to be usable. Wash the quince, remove the cores, and either grate or chop. Add to a pan and only just cover with water. Bring to a boil, boil for 15 minutes (no more). Allow to cool, remove the fruit, add pectic enzyme, sugar/honey up to desired gravity, add tannins if so desired (not too much, the fruit is already mildly tannic), lemon juice and zest, a good handful of raisins, ferment until done. Rack as needed, allo to age for at least a year, some sources say two. The pectic enzyme is really recommended as quince contain a lot of pectin. Recipes also state not to squeeze the fruit when removing it but to allow the juices to drip out or to only squeeze very mildly.
I’ve just boiled my quinces. The house smells heavenly while they’re cooling. Excited to find out how this one turns out. I thought I’d share this because in most temperate climates where quinces grow, they’re in season right now. I think I’ve used around 8-10 apple-sized quinces and finely sliced them. I’ve had to add around 3 litres of water to just submerge them and added the lemon juice to the boiling water. I’m going to top off to 1 full gallon of liquid, honey not included, once I remove the fruit, and plan on using either apple juice or pear juice for that as these are flavours that compliment and approach the flavour of quince quite well.
Would you ever consider making quince wine or mead? I thought it’d be right up your alley.
The short answer is no. If it can be found locally at the grocery store if the focus of this channel. There are a few exceptions.
Add some mint extract and recap.
Bruising or muddling the leaves would have helped release the oils in them would have helped along with letting it steep longer.
Perhaps, I was certainly disapointed with the relative lack of mint flavor.
I think 1 1/2 gallons should be made to end up with 1 finished gallon
Thank you for sharing.
Maybe add mint into secondary?
That might help, but adding ingredients in secondary is beyond what I do on this channel. I'll leave that to the mofe advanced channels. Here, winemaking simplicity is the rule.
When I make fresh mint tea, I usually roughly chop my leaves.
That might have helped.
I've got a large mint patch in my front yard, and have wanted to find ways to use it. It makes wonderful tea, mint julips, etc., but I never thought of making wine! I do want a nice, strong, minty flavor, so I'm thinking I'll use double to triple the amount that you used, I'll chop and muddle it up a bit before putting it into the primary fermenter, and then I think I'll add another batch to secondary fermenting.
Does that seem like overkill?
Sounds interesting , do it !😁
Thank you for sharing.
I’m gonna make some of that is what would you recommend the mint be boosted up to how many cups
I have no answer for you.
Did you use yeast nutrient?
Also, when you rack, what will you use to top up the jar?
This was before I started to use a homemade yeast nutrient. Water.
Knowing my luck, mine would come out tasting like mouth wash. Subtle is good.
Is there a reason you used fresh mint rather than dried mint tea bags?
Why use dried anything when fresh is readly available.
Would be cool if someone uses this recipe and make some whiskey or Brandi or whatever out of this
Thank you for watching.
I've a big batch of chocolate mint.
I'll try this and see how it goes.
Good luck.