Manifesto

Embarking on a journey distinctly different from 2021's batch Winter Fold, "Minthe" is an adventurous foray into novel mead-making techniques. This creation embodies the first-time exploration of back sweetening, ABV enhancement, and flavor fortification post-secondary fermentation. The goal was to achieve a fortified fresh mead to drink cold in the heat of summer, in contrast with the previous batch.

Did you know? - the practice of fortifying mead can be traced back to medieval times

Exordium

The muse for this venture was Minthe, a nymph from the ancient Greek mythos, who rose from Cocytus, the frigid underworld river of lamentation, to meet Hades in secret and passion. From here, we unveil the sweetness of a love untold, a love that remained shrouded in the shadows of the world below, reminiscent of the honeyed words and hidden glances shared by deities of old.

Minthe then suffers a transformation into the mint plant by a wrathful Demeter, mother of the harvest, who learns of the affair while desperately searching for her daughter Persephone, who Hades kidnapped to enthrone beside him.

And so, a hint of smoked black tea will be a subtle yet glooming tribute to Minthe's inexorable fate, as a backdrop to the fragile sweetness of mint, who will be emboldened yet entrapped by the deceitfully binding sweetness of honey, to bring forth an herbaceous freshness that will mark our mead, so that in every bottle, the essence of Minthe will linger—a fragrant reminder of her metamorphosis.

Must

The foundation of "Minthe" starts with a must composed of 4 kg of Danish spring honey, 3 kg of Danish summer honey, and 15L of hard water, achieving an original gravity (OG) of 1.112, and a total volume of around 20L.

The must was first kept for 10 minutes at around 70C, to pasteurize and eliminate wild yeast competition, while maintaining as much as possible of the honey's nutritional value and aromatic nuances. It was then moved to a 20L carboy.

And finally, 20 grams of yeast nutrient E342 (Ammonium hydrogen phosphate) and Kitzinger Portwein (Port Wine) yeast were introduced, setting the stage for a vigorous primary fermentation.

Did you know? - The quality of the honey significantly influences the flavor, aroma, and character of the mead, making it a unique and diverse beverage with a rich history dating back thousands of years.

Primary

The carboy was set to do its primary fermentation in a stable 16C room.

Over the primary fermentation period, the yeast showed an ordinary performance, with a steady decline from the original specific gravity of 1.112, down to 1.005 in 20 days, and then to 1.002, 7 days later. As residual sugar was minimal, it was time for secondary.

Did you know? - Sugar levels, alcohol content, nutrient balance, and temperature, all shape the rich tapestry of flavors the yeast cells weave, as well as their performance and fermentation's reach.

Secondary

The must was racked into two 10L carboys, and to each carboy, two tea bags were added. One containing 4 varieties of fresh picked mint - spear, pepper, mojito, chocolate - and the other a sample of A.C. Perch Tehandel's smoked black tea Lapsang Souchong.

A mere 4 days later, a taste test revealed shades of pungent herbal notes and smoky tannins dancing in the must, like whispers of an underworld from which Minthe could emerge, but not Minthe herself. And so, all tea bags were removed.

To truly capture Minthe, a tincture had to be made. The same 4 varieties of mint were therefore harvested again, steeped in a potent spirit, and locked away in a glass vessel.

Time was the next key ingredient, and so six months were given. For the tincture to slowly unweave the fabric of its mint leaves, and from there carefully thread the essence of Minthe. And for the must to sink and shackle its unearthly flavors to its slumbering depths, until the moment was right for the awakening.

Did you know? - When mint varieties grow side by side, their distinct scents may merge as their aromatic compounds intertwine. Keep them far apart in your garden, like unique shades on palette, only to blend in motions of artistic endeavor.

Back-sweetening, Fortification, Flavor & Color

Sulfites (E223, E224) were first added to prevent further fermentation, and a week later, 2 kg of the same honey were gently blend in, along with 250ml of the mint tincture and 600ml of Portuguese "Medronho" Brandy (arbutus unedo berry) - the same spirit used in the tincture - and finally, a dash of green food coloring, hereby altogether back-sweetening, flavoring and fortifying the must into a most veracious and verdant expression of Minthe.

Poetry

To mirror Minthe's transformation, it was only befitting that a poem would unveil her tale in her own sorrowful verse.

She first rises from the foreshadowing river of lamentation, into Hades' arms, ensnared by illusory honeypot passion. Her fate then unfolds into a tragic metamorphosis, under Demeter's vengeful step, as she seeks her lost daughter. Then in the end, Minthe surrenders to her eternal lament, and so her scent shall forever echo her sorrow.

Did you know? - In ancient lore, mint, born from Minthe's watery origins, was not only used for cleansing and purification rituals but also by the Romans in their burial rites to disguise the smell of death, reflecting its deep association with life and the afterlife.

Label & Bottling

The label narrates the mead's inspiration and essence, inviting one to savor its mythically infused notes.

It retains the established brand identity with a subtle evolution, that of a vertical watermark on the back label, which is the poem's title written in Uncial Ancient Greek characters, and reads "Ho Threnos Tes Mintes", which translates to "The Lament of Minthe".

Serve it chilled like the river Cocytus.

Enjoy the sweetness while it lasts, as she did.

Explore the lingering aromas of that fragrant Minthe, and her fateful tale of love and metamorphosis.

THE LYRICAL ALCHEMIST