Mint wine at home: a simple recipe for preparation and storage

Any drink containing mint is refreshing and has a light herbal aroma. It takes a little time to make mint wine at home. One of the most popular varieties is peppermint. To enrich the taste and aromatic bouquet of the drink, you can add other herbs (cloves, coriander). But the share of mint, as the main component, should be at least 50%.

The subtleties of making mint wine

To prepare the drink, both fresh herbs and dried or frozen branches with leaves are used.However, it is fresh mint that makes the wine soft and gives the drink a rich aroma. Only leaves or whole branches can be laid in the container. Moreover, the branches must be young, otherwise the wine will have a slight hint of bitterness.

Thanks to special wine yeast or berry fermentation, the fermentation process starts. Essential oils and minerals from sprigs of mint dissolve the resulting alcohol.

Required ingredients for the recipe

If there is no experience in making wine, then it is recommended to start experiments with a minimum set of products. Standard Dial:

190-220g fresh mint leaves;
4 liters of water;
1.2-1.3 kg of sugar;
citric acid - 20-25g;
berry starter or wine yeast (for 5 liters of must).

Natural food lovers can take lemon juice instead of acid (the juice of a small lemon contains 4-6g of acid).

Preparing food

Mint sprigs are cleaned from dust and insects in running water. If you plan to use only the leaves, they are first cut off. Greens are poured with prepared water, 600 g of sugar are added. Boil the liquid with mint for 3-4 minutes (until the sugar dissolves).

The wort is filtered through several layers of gauze. Wine yeast is diluted according to the instructions and injected into the must. The cooled mint broth is filtered separately, the squeezed greens are thrown away. Next, the ingredients are mixed according to the recipe.

How to make mint wine at home

A simple recipe is the best option for making homemade wine for the first time with the addition of mint twigs or leaves.

Mint decoction, wort with wine yeast, fresh water are poured into a container for mixing and fermentation. Add acid or lemon juice.
The container is closed with a water seal (or put on a rubber glove with a puncture), moved to a dark warm room until the end of the fermentation process.
After 6-7 days, add 300-350 g of sugar (preliminary, 200-300 g of liquid is poured out of the container, in which sugar is dissolved). The procedure is repeated after 7-8 days.

The drink is left to ferment for 34-45 days. As soon as air bubbles cease to stand out, the wine is carefully filtered so that the sediment does not rise from the bottom.

Further product storage

Bottles with spilled wine are tightly closed and laid horizontally so that the corks do not dry out.For storage of bottles, it is recommended to allocate a place in a cool cellar or place the wine in a refrigerator. During storage, sedimentation is monitored. When it appears, the liquid is carefully poured into a new container. As soon as the sediment stops forming, the wine is ready to drink. You can store mint wine for about three years.

Lovers of alcoholic exotic will appreciate the yellow-amber dessert wine with light minty notes. In summer, it is advisable to savor the drink chilled. In winter, the mint product will serve as the basis for making fragrant punch.