KatyDinkle
Member
- Joined
- May 29, 2012
- Messages
- 71
- Reaction score
- 2
One Gallon Mint Wine Newbie Experiment: Advice Welcome!
So far...
Stripped leaves off of freshly picked spearmint. Washed and dried in a salad spinner.
Yielded 2 quarts of PACKED leaves and another handful or two.
Added leaves to 1 gallon of spring water and brought to a boil. Immediately removed from heat. Seeped for about 90 minutes.
Strained leaves from liquid.
Added 4 cups sugar (1/2 raw cane, 1/2 white) to get SG 1.095.
Added:
1 tsp acid blend
1 tsp yeast nutrient
1/4 cup of cocoa powder
Taste: Delish but a little sweeter than I like.
When at room temp (70 degrees or so), I will sprinkle with 1/2 pack of Red Star Cotes Des Blanc yeast.
Plan on fermenting in primary until SG reaches 1.040 (ADVICE??)
Would like to have a semi-sweet delicate wine. Plan on aging in 1 gallon jug for up to a year.
Questions:
Should I add banana?
Should I let the secondary ferment out to whatever it wants to do and then backsweeten if needed?
So far...
Stripped leaves off of freshly picked spearmint. Washed and dried in a salad spinner.
Yielded 2 quarts of PACKED leaves and another handful or two.
Added leaves to 1 gallon of spring water and brought to a boil. Immediately removed from heat. Seeped for about 90 minutes.
Strained leaves from liquid.
Added 4 cups sugar (1/2 raw cane, 1/2 white) to get SG 1.095.
Added:
1 tsp acid blend
1 tsp yeast nutrient
1/4 cup of cocoa powder
Taste: Delish but a little sweeter than I like.
When at room temp (70 degrees or so), I will sprinkle with 1/2 pack of Red Star Cotes Des Blanc yeast.
Plan on fermenting in primary until SG reaches 1.040 (ADVICE??)
Would like to have a semi-sweet delicate wine. Plan on aging in 1 gallon jug for up to a year.
Questions:
Should I add banana?
Should I let the secondary ferment out to whatever it wants to do and then backsweeten if needed?