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Mint Wine

Sunday, January 08, 2006

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 & juice of 2 lemons for acid (opt)

    champagne yeast


Steep mint in 3 qts boiled water. Add honey- stir til honey dissolves. Add pectic enzyme & 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.
 

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