Sunday, June 11, 2006

Mint Wine

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.
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.

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