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Mint Wine

Ingredients

  • 4 cups fresh mint
  • 2 pounds honey
  • pectic enzyme (opt)
  • zest & juice of 2 lemons for acid (opt)
  • champagne yeast

Steep mint in 3 qts boiled water. Add honey- stir til honey dissolves. Add pectic enzyme & lemons. Let sit over night with tight cover. Strain into gallon jug. Pitch yeast. Add airlock. Rack after 2 weeks. Then Rack every three months until clear. Bottle.

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