Refreshing Herbal Apple Mint Wine
Experience the vibrant flavors of summer with this Herbal Apple Mint Wine. A fusion of crisp apples, fresh mint leaves, and subtle herbal notes creates a refreshing beverage perfect for warm days and outdoor gatherings. The mint enhances the natural sweetness of the apples, resulting in a light, invigorating wine that is sure to impress at your next garden party.
ingredients
- 5 lbs apples (mix of sweet and tart, such as Fuji and Granny Smith)
- 1 cup fresh mint leaves, plus additional for garnish
- 2 cups granulated sugar
- 1 gallon water
- 1 tsp yeast nutrient
- 1 packet champagne yeast
- 1 lemon, juiced
- 1/2 tsp potassium metabisulfite (optional, for stabilization)
steps
- 1.
Thoroughly wash and core the apples, then chop them into small pieces.
- 2.
In a large pot, bring 1 gallon of water to a boil and carefully add the chopped apples.
- 3.
Reduce the heat and simmer for 20 minutes, mashing the apples to extract juices.
- 4.
Remove from heat and let it cool to room temperature.
- 5.
Strain the mixture through a fine sieve into a fermentation vessel, discarding the solids.
- 6.
Stir in the sugar, lemon juice, yeast nutrient, and gently dissolve.
- 7.
Once the mixture cools below 80°F, add the champagne yeast and close the vessel with an airlock.
- 8.
Allow fermentation to take place for 1-2 weeks until bubbling slows significantly.
- 9.
During the last few days of primary fermentation, gently crush the fresh mint leaves and add them to the vessel.
- 10.
After primary fermentation, siphon off the wine, leaving sediment behind, and transfer into a clean glass carboy.
- 11.
If using potassium metabisulfite to stabilize, add it now and let the wine age for 1-3 months.
- 12.
Once ready, bottle and chill for a refreshing summer sip, garnishing with additional mint leaves if desired.
