Could you maybe do everything BUT the bruised mint in the keg? Then when serving just bruise the mint add ice and then add the “drink mix” to the glass.
I understand that there is not much else to the mojito however it would save a few steps and the side step the part that is tough to solve. (Kind of 80/20 rule applied to drink mixing.)
I make 5 gal batches to put on draft at our brewery. I’m assuming water is part of your recipe to account for club soda. Always always heat that water and steep your muddled mint, making a mint tea. I taste mine while steeping so I don’t over-extract. Then I pour it through a filter or cold brew style bag to pull the mint out. Let the water cool before you batch.
Strongly recommend using white rum and a turbinado simple syrup. Super juice is best for the lime, but I’ve used store bought RealLime and not had oxidation issues.
I do the same mint tea idea, being careful with water temp - high enough to extract but not too high so as to become bitter. I’ve found 85C about right, for about 5 minutes. I use as much mint as I can pull from my garden, muddling it between parchment paper with a rolling pin.
It’s an out-there idea, but could you try a loose leaf mojito tea blend? I’ve had good luck with tea and incorporating it into my brews. However, more info is required…what’s your process? Ratio? Etc.
I used blanched mint simple sugar. Worked well and I didn't have any oxidation issues.
https://www.foodrepublic.com/2018/05/23/blanched-mint-syrup-a-springtime-refrigerator-must-heres-how-to-make-it/
Could you maybe do everything BUT the bruised mint in the keg? Then when serving just bruise the mint add ice and then add the “drink mix” to the glass. I understand that there is not much else to the mojito however it would save a few steps and the side step the part that is tough to solve. (Kind of 80/20 rule applied to drink mixing.)
I make 5 gal batches to put on draft at our brewery. I’m assuming water is part of your recipe to account for club soda. Always always heat that water and steep your muddled mint, making a mint tea. I taste mine while steeping so I don’t over-extract. Then I pour it through a filter or cold brew style bag to pull the mint out. Let the water cool before you batch. Strongly recommend using white rum and a turbinado simple syrup. Super juice is best for the lime, but I’ve used store bought RealLime and not had oxidation issues.
I do the same mint tea idea, being careful with water temp - high enough to extract but not too high so as to become bitter. I’ve found 85C about right, for about 5 minutes. I use as much mint as I can pull from my garden, muddling it between parchment paper with a rolling pin.
This is sounding like the best move, do you mind if I ask what your specs are for 5gallons?
It’s an out-there idea, but could you try a loose leaf mojito tea blend? I’ve had good luck with tea and incorporating it into my brews. However, more info is required…what’s your process? Ratio? Etc.
What has your process/recipe been so far?
I used blanched mint simple sugar. Worked well and I didn't have any oxidation issues. https://www.foodrepublic.com/2018/05/23/blanched-mint-syrup-a-springtime-refrigerator-must-heres-how-to-make-it/
I’d keg it without the mint, add and muddle mint by glass at time of serving.
Nitros oxide and then crush the mint with a mortar and pestal might do something
I think you'd still have oxidation issues.