Winemaking recipe: Mulled Wine
The ultimate winter warmer, traditionally made with red wine (homebrewed of course!) and drunk at Christmas.
Ingredients:
The following ingredient quantities are based on 1 gallon(s) of wine being made.
| Item |
Quantity |
Comment |
| All spice |
2 teaspoon(s) |
|
| Cinnamon |
0.25 teaspoon(s) |
(or a cinnamon stick) |
| Lemons |
2 fruit(s) |
sliced |
| Orange |
2 fluid ounce(s) |
sliced |
| Sugar |
14 ounce(s) |
(more to taste) |
| Wine |
1 gallon(s) |
(homebrewed of course) |
Instructions
To make mulled wine…
The instructions are pretty simple really but the trick is to experiment a little, take pleanty of tastings and do what works best for you.
- Put all the ingredients in a big pan and heat slowly. Add about a pound of sugar at first.
- Taste it and adjust to taste
- Also allow some time to simmer and that is it!
Too bitter or spicy add more sugar and orange (maybe some juice). To blnd add more sugar, cinnamon, lemon or possibly evens some cloves. Try to keep the wine from boiling. Mulled wine also often tastes even better if allowed to cool and then reheated.
About 20 minutes initially, it really does taste better if you leave it a few hours and then re-heat for about 10 mins. Mulled wine tastes better still the next day if there’s any left.
Winemaking equipment
See our detailed list of wine making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).