Thanks guys Im gonna do it. Stress, Lemongrass and ginger!! That would be so good!! What have you added that to, what wine. A red?
I haven't added it to anything. In my opinion, it stands by itself. Here is the recipe. I used all grape concentrate, no apple; I used about 25g fresh lemongrass/gallon instead of the dried lemongrass; I also essentially doubled the lemon (1 lemon/2.5 gal)
The following is my recipe (tweaked for acid blend, see other thread) for the Mint-lemongrass wine, 5 gal.
5qt fresh lemongrass stalks, coarsely chopped
5qt fresh mint leaves, removed from stems and coarsely chopped
Sugar: 8#
Campden: 1/4t kmeta
Yeast nutrient: 5t
Tannin: 1t
Pectic enzyme: 2.5t
Acid blend: 12t
Water: to 5 gal + 1qt
Welch's grape concentrate: 5 cans
Add lemongrass and mint to pot with 1 gal water. Bring to boil, then turn off and leave covered 1 hour. Strain liquid into primary. Add 2nd gal water to leaves, bring to boil, simmer 1 hour, then strain liquid into primary. Add grape concentrate, tannin, acid blend, K meta, sugar. Bring up the water. Let sit overnight (12 hours).
Next morning add pectic and start yeast starter. 12 hours after adding pectic, add yeast starter and 1/2 of nutrient. Add second half of nutrient at ~1.060. Then as usual, move to secondary at ~1.010, rack, etc.
One thing I was considering with this wine was a little citrus rind in the secondary. If I were you, I would try the Lemongrass-ginger recipe but sub the citrus mint for the lemongrass.
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