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Stressbaby, after pulling off all the "good" leaves, I'm left with about a good 2 cups medium packed. If I was to add to say a raspberry wine, would I add during fermentation or afterwards to get a mint flavor into my wine?

Quick question about mint leaves. A coworker of mine just gave me a 3ft tall by 3ft wide bush of mint from her garden. I would love to use them in a batch of raspberry wine I am about to start. Ultimately, I want to try making a chocolate raspberry mint port. Any thoughts, suggestions, comments...

Way to save the day Boatboy24!! Thanks

Sounds good Arne. I would love to finish with a raspberry lemonade taste

Thanks Julie

That's awesome, thank you.

Start with the Dragons Blood recipe. It's awesome, can be tweaked to your taste and is quick to bottle. This will give you something to drink while you're making and aging other wines. I started making 3 gallon batches and split them 3 ways so I could experiment with each and see what I like better.

Awesome suggestion but I do not have a dehydrator. Any other suggestions? I don't want to go buy one that I will probably never use again. Can I use my oven?

Julie, I know this post is old but you wouldn't happen to know where that recipe is for the Starburst jellybean wine would you? That would be awesome if you did Lol, not sure if it is on here but I'll dig it out of my binder tomorrow and post it here.

Interesting, I did not know that. Thanks.

What about using Blue Rasberry Jolly Ranchers? possible?

I've thought about making SP and using blue raspberry Jolly Ranchers for flavor. The only slurry I will have in the next few days will be from a Blackberry wine I'm about to rack to secondary. Would it be better to make a starter instead?

I have a question for anyone who has ever worked with mint leaves before. A coworker just gave me a tall kitchen trash bag packed fairly tight with mint leaves that she picked for me. Leaves only, no stems or branches, etc. now to make wine. I don't want just a plain old mint flavored wine, I...

So I take it no thoughts? OK thank you

Also, another question. Actually looking for suggestions... I have a 3 gallon batch of coffee wine I just finished racking and now is aging in 3, 1 gallon carboys. Any suggestions for what to add during aging? I've had someone suggest apple caramel (eh), Kahlua (mm maybe), or Vodka.

I've got a question for the group here. I have a batch of Apple wine (made from Vintners wine base) that I just finished bottling, all except 1 gallon. I want to add some mulling spice to that gallon to make an Apple pie flavored wine. My questions are as follows: 1. When adding mulling spice...

Zintrigue, I only used 1 32oz bottle of lemon juice. I will try the lime and see what she thinks. thanks

So I have a question for all, I just finished bottling a 5 gal batch of DB. Color is beautiful, smells awesome, to me tastes perfect, like the label says, Triple berries. My wife however says there is a medicinal or metallic taste which I can't pick up. Any ideas or are her taste buds a bit off?

Awesome thanks for the info . I know I usually do the vintners wine base and add about 2 pounds of sugar to raise the ABV . I keep about a pint out in case I need to use it to back sweeten .

Ooooooh the -Blackberry Blast, Peach Chardonnay, and Raspberry Rose sound wonderful. Kits? Where from if you don't mind my asking? Have you tested/tasted them yet? Any good? I know they're still young but I'm curious. I might have to give them a try.