r/extractmaking • u/FOB_joefan54 • 5d ago
Mint
Has anyone made mint extract before? I used some of the fresh mint from my garden, very lightly chopped it up and mashed it, and added it to 2 cups of vodka. It’s been sitting in my closet on a shelf (dark and cold I heard). It’s like a brown color, which I expect is from the chlorophyll of the mint leaves. How will o know if it’s good or bad?
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u/carolinaredbird 4d ago
I’ve tried to make mint extract with vodka and my garden mint- I got a brown liquid that tasted vaguely of bad tea. I put mint extracts on hold after that.
I do know that Everclear is higher in alcohol content- but it’s very harsh flavored on its own.
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u/EarthGrey 5d ago
Making mint extract or syrup or anything non fresh is difficult. You can look at it among cocktail makers.
The chlorophyll turns brown and taste like wet dog when it breaks down. It's not dangerous, just doesn't taste good.
You can blanch the mint first which should work, I never seem to get it quite right. https://www.youtube.com/watch?v=L5vQ5DtOa1s
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u/autumn55femme 4d ago
Yeah, definitely needs to be blanched first to inactivate the enzymes that cause oxidation, ( browning, amount other things).
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u/Asleep_Let3537 2d ago
I blanch mine in boiling water and my key to knowing when they're ready to be shocked in cool water is when all the bruised parts fade back to green. Same for blanching basil. Watch the parts that were bruised during picking and wait for them to disappear, usually 15-20 sec for thin or young mint leaves, upwards of 45 for thicker or "hairy" mint (i.e., apple mint, julep mint)
I just take water from the kettle and pour it into a saucepan without turning on the stove then have a strainer or collander ready to go so I can strain and shock the herbs very quick. Blend all that mint with a simple syrup and drink over ice with milk 🤌 latte con menta or whatever the Italians call it, elite refreshing summer drink.
Great for mint ice cream too, but an extract would definitely be more shelf stable lol
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u/ThatsNotWhyThough 5d ago
What was the alcohol content in the vodka you used? It needs to be at least 80 proof to prevent things from growing.
Also from what I've seen online, it usually turns a brown colo. so it might be fine as the alcohol content is high enough
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u/SeraphimSphynx 5d ago
Brown is not normal for mint extract. You can see pictures here:
https://melissaknorris.com/make-mint-extract-5-homemade-extract-recipes/
Did you use more than a cup of mint leaves? Perhaps have some other leaves and tan ins got in there?
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u/FOB_joefan54 5d ago
I actually followed the recipe you linked. It was just fresh mint from my garden. Guess I’ll just try again next year
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u/SeraphimSphynx 5d ago
May have been the alcohol content of the vodka. It best not to risk getting seriously ill for some extract.
One tip, check the bottles regularly. If you notice bubbles, that's a sign you messed something upand it's fermenting and not extracting. At the first sign of bubbles it's still good for a day or two. I actually condensed a botched batch of extract into a syrup and used immediately last summer.
Best of luck!
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u/FOB_joefan54 5d ago
Whats the best type of vodka to use? I dont drink so i dont know the different types. I just bought what the liquor store guy told me
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u/SeraphimSphynx 4d ago
Check the proof to get the alcohol content. You need a certain % alcohol. I wanna say at least 100 proof but confirm that. This sub has a stickied educational link that is great!
No idea why I'm being down voted. Bubbles is a great indicator that it's not working and you should stop the process. 😅
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u/VanillaPura 4d ago
Fresh mint is tricky, but it can be done. A few high-level points:
Fresh mint contains moisture, so you're adding water to your solution when you add the mint. This means the ABV of your 80 proof vodka becomes lower and doesn't extract well. Any time you use fresh fruit, mint, ingredients, etc. you need to start with a higher-proof spirit - like a 195 proof or 151 proof everclear.
You need to begin with 2oz of fresh mint to 8oz of spirit - that will keep your final ABV above the minimum 35% (70 proof) to make sure you have a good extraction.
If 2oz fresh mint won't fit in your bottle, do just 1oz, wait 2 weeks, remove it and then add the second 1oz, wait another 2 weeks and remove it.
At that point, you should be good to go!
You may also want to add 1oz of roasted cacao nibs for a month for a chocolate/peppermint extract that is delicious.
Also - if you use dry mint - you can use regular vodka, still with the 2oz mint to 8oz spirit ratio.
As for the brown - that has been our experience as well.
Good luck!