|The other day, I posted our recipe for Homemade Watermelon Wine.. While this is an excellent wine to make – and drink! – in the summertime, I’d be remiss if I didn’t share our other big favorite summer wine recipe.
I’m not kidding. It sounds a bit odd, and you’ll question the outcome at various stages along the way. Looking at our notes, we actually wrote “Don’t bother making again” in the notes! A year after starting the wine, however, we’re really glad we made it. This is a light, sweet, unique wine.. great served chilled. If you have some patience, you’ll be glad you stuck it out. This wine ferments lightly and sloooowly.
Other than that, mint is easy to make, and SUPER cheap if you – like a lot of people I know – have a patch of mint that’s bent on taking over your yard. A great summer project!
If you haven’t attempted making wine before, don’t be intimidated! Check out our primer to home brewing, it starts here, with parts 2 and 3 here and here. Just a small handful of entries, and you’ll be good to go!
Homemade Mint Wine Recipe
5 cups mint, washed and packed
1 gallon water
3 lbs granulated white sugar
1/4 tsp wine tannin
1 tsp acid blend
1 tsp yeast nutrient
1 packet Red Star “Champagne” brewing/wine yeast
Place mint in a large pot, add as much water as will fit in the pot (while still allowing for mashing!). Bring to a boil, remove from heat, steep for an hour.
Strain out mint leaves, pressing well. Reserve leaves. Add sugar to mint water, bring to a boil once again, stirring until sugar dissolves. Remove from heat, cover with sanitized pot lid.
Once mixture has cooled to room temperature, add wine tanning, acid blend and yeast nutrient. Using a sanitized funnel, transfer cooled mixture to a sanitized 1 gallon carboy.
If you weren’t able to get a full gallon of mint “tea” out of the first batch, cover reserved mint leaves (or fresh ones, if you have plenty to spare!) with more water, and repeat – without adding any more sugar or additives. Use fresh mint/water mixture to top up the liquid in the carboy, until it’s almost full.
Using sanitized equipment, take a gravity reading. Keep track of the number! (This is an optional step, but will allow you to calculate your final ABV %)
Sprinkle yeast into (fully cooled!) carboy, cover with sanitized air lock. Let sit, undisturbed, overnight.
Within 48 hours, you should notice a little fermentation activity – bubbles in the airlock, carbonation and /or swirling in the wine must. This means you’re good to go! Put the carboy somewhere cool (not cold!), and leave it alone for a month or two.
Using sanitized equipment, rack the clarified wine off the sediment, into a clean, freshly sanitized 1 gallon carboy. Cap with sanitized airlock, leave it alone for another 2-3 months.
Repeat racking process every few months. By 1 year in, your wine should be very clear, and VERY tasty!
When your wine has been racked a few times and shows NO more fermenting activity for a month or so (no bubbles in the airlock, no more sediment being produced, you can move on to bottling:
Using sanitized equipment, take a gravity reading*, then rack the wine into clean, sanitized bottles. Cork. (We like to use these for corking our homemade wine. Easy to use – no special equipment needed! – easy to uncork, and – should you have any wine left in your bottle after serving (pfft!), the “cork” is easily replaced for temporary storage!).
|Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.