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Mint flavors in cider?

I’m a huge fan of anything minty and have pounds of dried mint at home for recipes, tea and all.

I was thinking of making some mint concentrate by boiling mint in water, removing mint and reducing water, should I add this into my first batch of cider?

I’m using champagne yeast for high alcohol, so I figure it’ll be a very dry white wine-ish flavor, and maybe some apple in it. mint sounds great in that,

so I’m thinking I’ll stabilize half the batch and add mint conc and some Splenda, and for the nonstabilized half I’ll add priming sugar and some mint conc, see how that ends up.

opinions?

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