October is here so it´s now time to set this years batch of mulled wine to ferment so it´s ready for the celebrations of Advent in december. Mulled wine should rest for 4-6 weeks before its ready to be poured into bottles. You can save your bottled mulled wine to next year for even better taste.
Last year I made my first homemade mulled wine, and it was not just wine that you flavor with spices but I made it from scratch with yeast and beer. The result was a great success so I decided to make it a tradition. When I make my mulled wine I use a beverage called “Gammeldags Svagdricka” and it contains malt wich means that it can contain gluten. If you are gluten allergic I recommend you to be careful and maybe try just a little at first and see how you react.
Makes 5 liter
2,5 dl Cane Sugar
2,25 liter Sugar
500 g Raisins
100 g Fresh Ginger, peeled and sliced
5 Bitter Orange
1 Cinnamon Rod
2 packages Carnations
1 package Cardamom Seeds
5 average size fresh Potatoes, peeled and sliced
5 liter “Gammeldags Svagdricka”
50 g fresh Yeast (for sweet doughs)
One 10-liter Bucket
- Crumble the yeast in the bucket. Combine it with a little bit of “gammeldags svagdricka” until it resolves.
- Add all the ingredients in the bucket.
- Mix thoroughly.
- Cover the bucket with plastic film and make a few holes in it.
- Let it rest for 4-6 weeks. Pour into bottles.
- Serve it warm with raisins and almonds.
Photos: Fredrik Övgård
Edit: 17/11 2015 It´s now finished and I flavored it with Rum. Check out the bottles below!