Since I grow mint, I've been wanting to try this recipe for the past couple years. Just could never find the time. Maybe this summer.
4 cups fresh mint
2 pounds honey
pectic enzyme (opt)
zest and juice of 2 lemons for acid (opt)
champagne yeast
Steep mint in 3 quarts boiled water.
4 cups fresh mint
2 pounds honey
pectic enzyme (opt)
zest and juice of 2 lemons for acid (opt)
champagne yeast
Steep mint in 3 quarts boiled water.
Add honey- stir till honey dissolves.
Add pectic enzyme and lemons.
Let sit over night with tight cover.
Strain into gallon jug.
Pitch yeast. Add airlock.
Rack after 2 weeks.
Then Rack every three months until clear.
Bottle.
Technorati Tags : Wine, Winemaking, Mint, Recipe
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