The cooling effects of mint dancing on your palate.

• 3 lbs Wildflower Honey

• 96 oz Spring Water

• 1/2 packet Lalvin 71B

• 1/4 tsp Go Ferm

• 1/2 tsp Fermaid O

Secondary

• 1/2 cup (Approx. 1 loosely packed cup) Peppermint or Spearmint.

  • Rinse mint gently and pat dry, lightly bruise the leaves, do not shred. Add the leaves to the secondary fermentor then add the must.

    
    

• Begin tasting daily at day 2.

  • 3-5 days will give a fresh and subtle flavor

  • 7 days will be bold

Remove when the desired flavor is achieved.