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| Mint Mead |
A standard mead with mint leaves for flavor.
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| Yield: 5 Gallons |
Original Gravity: NA |
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| IBU: NA |
Final Gravity: NA |
| Color: |
ABV: NA |
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Instructions:
1. Dissolve the honey in 2 gallons of water and hold at a temperature of approximately 160 degrees F for 10 minutes. Boiling is not recommended as that will drive off a great deal of the subtle honey aromatics.
2. Cool as you would beer, before adding to cool water in your fermenter and once verifying the temperature is below 75 degrees F, add yeast.
3. Add the mint leaves after racking the mead into a second fermenter.
4. Let sit, be patient, forget about it.
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