From the HBD Archive
Subject: Mulled wine and cider
Date: 1988-12-22 23:04:00 GMT

Hello again!

While I am aware that Rob prefers that the topics under discussion remain
related to brewing _per se_, it is the season, so I thought some words on
mulled cider and wine would not be inappropriate.

MULLED WINE: Historically comes in 2 varieties-- Hypocras (sweet) and clary
(unsweet). It must be remembered that dry wines are a relatively late
development, so clary should be at least partially sweetened. Most people are
going to prefer hypocras. Generic directions: simmer some **CHEAP** red wine
with the lightly crushed spices of your choice (common spices used are
cinnamon sticks, whole cloves, whole allspiced, fresh or candied sliced
ginger, nutmeg and/or mace, and cardamon seeds*) and some citrus peel. Add
the rest of the wine, and bring up to a gentle simmer. Stir in honey
(stirring constantly) to taste. Simmer a while, and serve.

(*Cardamon comes in pods of many seeds, or decorticated. It's also great with
cinnamon when placed in the grounds of brewing coffee...)

MULLED CIDER: I know a lot less about mulling cider, but when mulling the
hard cider I brewed I just added the usual spices, using less. I saw no need
for sweetening, and it worked out just fine. So, I decided sweetening was

For those who want a specific recipe, Donna Hrynkiw of Vancouver gave me
permission to print hers:

Pour in a large pot equal parts of the cheapest red wine you can find and
cranberry juice (or cocktail). Add: one cinnamon stick; 10 whole cloves; 15
cardamon seeds; one large orange, sliced; sugar to taste.

Heat slowly, savouring the smell and sampling often!

Happy holidays to one and all!


Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.