Admit it, what you really wanted to ask was whether it tastes like mouthwash!
Honestly, that hadn't crossed my mind. But, hell, yes. Have you made your own Listerine?
mark
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The mouthwash/toothpaste experience is not usually what I am looking for in a good wine! So Iwould not usually choose to make a mint wine. However if that floats you boat?
It is worth remembering though that making wine gets herbs into an alcohol solvent and if you ferment on the herb the enzymes in teh yeasts can help extract muchy higher percentages of active ingredients than you might get in teas, and they can have different effects when taken with alcohol etc.
When making wines with any ingredient used in herbal medicine with active ingredients take care.
Some individuals can react badly to mint, as to toher herbs in higher doses.
When making herbal wines mine are usually a blend of a base wine with low doses of the flavouring herbs.
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jettejette
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No minty toothpaste or mouthwash taste. A very slight mint aroma.
It really is a deliciously smooth wine with a glorious gold colour and I'll certainly make it again next year.
I'm looking forward to opening the next bottle at Christmas - but I'll stick to one glass I think! 🍷
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Falstaff
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No minty toothpaste or mouthwash taste. A very slight mint aroma.
It really is a deliciously smooth wine with a glorious gold colour and I'll certainly make it again next year.
I'm looking forward to opening the next bottle at Christmas - but I'll stick to one glass I think! 🍷 |
Thank you, that was the question I was going to ask. I've always been amazed that the flavour of teh ingredients comes through so poorly in wine. And yet you sometimes get something completely unexpected but really nice.
A few leaves of mint in a bottle of vodka or white rum makes a rather nice flavoured (minty) spirit as Mark suggests, but I like the sound of your wine - how much mint and hoiw much sugar did you use to the gallon (4.5 litres) ?
jettejette
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The recipe came from Ian Ball's ' Wine making the Natural Way' which I've had for years. The quantities are: 1 litre loosely packed mint leaves, 2lbs of sugar, 8oz chopped sultanas, half cup tea, juice of 2 lemons, 1/4 teaspoon malt extract (or yeast extract) and yeast.
The sugar is dissolved in warm water and then added to the bucket with the rest of the ingredients. Top up with cold water, cover and stir twice a day for 10 days. Then strain into a demi john.
My only forray into spirits is the sloe gin I make each year for Christmas - I'm afraid I'm too poor for any other experiments but your mint vodka does sound refreshing!
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Guest
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Been there, done that and It was surprisingly amazing. Strong, refresing and smooth.
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Hairyloon
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Any particular variety of mint recommended?
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lowri
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I made a small amount of mint wine in the 70s, don't remember what recipe or method, but I can remember 2 things about it, that it was vaguely reminiscent of vermouth, and that it was as clear as gin!!
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