Mulled Wine Recipe Ideas

There are so many things I love about mulled wine that I don't even know where to start. I've loved mulled wine for years and have made this recipe dozens of times over the years. Below is a recipe for a delicious and simple mulled wine recipe, complete with a simple, easy to make and delicious mulled wine sauce and a wine of your choice. 

 No mulled wine recipe is the same, and the ingredients often depend on personal preferences. I can't say that my recipe for mulled wine is set in stone, even though I've changed and tweaked it over the decades. 

The mulled spice varies from mulled wine country to mulled wine country, but maybe whole cloves and star anise along with a few cardamom pods are the favorites. You can buy spice mixtures that can be used for mulled wine or hot cider, or you can make or make your own mulled spice blender. The mulling spices - mulled spice mixtures vary, and they vary from country to country. Perhaps whole carnations, stars and anise trees are the favourites, along with a few card-sized amos and pods. But the MULLED spice blends - Mulling spice blends vary by country.

The cardamom pods also give a nice taste to the mulled wine, and I sometimes like to add nutmeg, as well as a few cloves and star anise pods. 

Mulled Wine fresh ideas

To make the mulled wine look even more festive, I like to throw a handful of fresh cranberries in the pot before serving. If you want to add cranberry juice, you should consider this ginger-cranberry mulled wine recipe. You can also add fruit juice, as you would with any other ginger beer or ginger beer. Sources: 14, 19

So I know how it turned out, but I hope this simple mulled wine recipe will bring the same amount of hilarity to your holiday tradition as mine. Those who love traditional mulled wine recipes and give them a star rating will appreciate it. So if you need some Christmas cheer (pun intended), look no further than this quick and easy to spice, quick and - slightly spiced mulled wine recipe. The only thing I have to evaluate is that I tried it, and I'm glad I did because I loved it and I hope you do. 

Make the classic mulled wine recipe above, light the drink over the fire and hold it with a rum-soaked spoon (it must be high-strength, like Bacardi 151). Once warmed up, add the orange slices and spices, put the wine in a glass or a mug and serve warm. 

One way to ensure your mulled wine never gets over the recommended cooker is to put the whole recipe together in a slow cooker. To reheat the mulled wine bottle, pour the mulled wine into a large saucepan, add the brandy (if used) and heat until boiling, then set on a hot plate for the rest of the party. Make sure the wine does not come to the boil completely, as the alcohol will boil before. Once heated, slowly heat the mulled wine at medium to high temperature to allow the aromas to flow in. 

Mulled Wine: The Role of Anise

Instead of cloves, stars and anise, you can put 1-2 chai tea bags into the mulled wine (preferably decaf) before serving it to your group in the evening. In a pan mix the wine, sliced fruit, brandy, lemon juice, ginger, garlic, salt, pepper, cinnamon and ginger. 

As for wine, don't use cheap or old wine that you can find for mulled wine - you'll probably feel better the next day, but you won't choose a more expensive or noble wine either. Save the expensive wine reserved and use relatively cheap wine for mulled wine, so that its taste is completely changed. The next day you will probably not only be better, but also better. 

If you decide to leave the cider out, as it produces a heavier mulled wine. You can also make mulled wine from grape juice, as for wine, but with different taste and taste.

If you want something nice and full-bodied, you can use Cabernet Sauvignon for this recipe, but if you're not a fan of red wine, check out my recipe for white wine. This recipe is delicious and beautiful when made with dry white wine and works just as well with mulled wine as with cider. You can also use white wines instead of cider or even as a substitute for cider in your mulled wine. 

This mulled wine recipe is brewed in a bottle and can be easily reproduced at a party if required. It is great for a dinner party or as an appetizer, dessert or even as a side dish to a meal. 

If you have mulled wine leftovers from the festivities, let the wine come to room temperature and peel off the fruits and spices before straining. If it were heated with spices, all the nuances of a fine wine would evaporate. Follow this advice with your mulled wine and let the evening end. 

Pineapple Wine! The Gold Wine Made Easy

What you will need

3 pounds fresh pineapple

1 campden tablet

4 cups white sugar

1 teaspoon nutrients

1/4 teaspoon tannin

1 package yeast (Powder as used for bread making)

Just Follow these steps:

First, take fresh pineapples. No degradation, uniform color between green and yellow. Avoid extra mature fruits because these contain wild yeast which co-ferment to acetic acid.

1- Remove top from pineapple.

2- Cut off peel.

3- Quarter pineapple lengthwise and cut out core.

4- Chop into small pieces and put into primary fermentor. (See our previus post about fermenters, or Click Here for more info)

5- Mash and squeeze some juice out of the fruit. Add 12 cups of water and all other ingredients EXCEPT yeast, that’s the last step.

6- Specific Gravity should be between 1.090 and 1.095. Add yeast. Stir daily, pressing pulp lightly with spoon to aid extraction for 3 to 5 days, until frothing ceases.

For a dry wine, rack in six weeks, then every three months for one year. Bottle.

For a sweet wine, rack at six weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old.

7- Bottle the wine when it is 6 to 12 months old, when you are sure it is stable. I like to continue racking for a whole year to ensure the wine is as clear as possible. Wine is ready to drink one year after the date the batch was started.

Strawberry Wine

Ingredients:

3 1/2 lbs. fresh wild strawberries
2-1/2 lbs. granulated sugar
1 gal. water
1 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 crushed Campden tablet
Champagne yeast and nutrient


Place fruit in nylon jelly bag and tie. In crock, crush fruit with hands. Add all other ingredients except Campden tablet, pectic enzyme and yeast in crock and cover with 3 quarts boiling water. Stir well to dissolve sugar. Cover and add crushed Campden tablet when tepid (about 2 hours). After additional 10 hours add pectic enzyme and 12 hours later add yeast. Cover and stir daily. On 7th day remove jelly bag and hang over bowl to collect juice. Allow to drain thoroughly without squeezing (about two hours). Pour all liquids into secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack every 30 days until wine clears (3-6 months). When wine clears, bottle. Allow to age at least 1 year.

Why my wine fermentation produces vinegar?

Oxygen is considered the principal enemy of wine fermentation process. Ethanol production by yeasts is carried out under anaerobic conditions in the presence of natural sugars such as glucose, sucrose and fructose; however if oxygen enters to the fermentation system, an oxidizing condition is generated. According to organic chemistry, ethanol is transformed in acetic acid following the reaction:

Ethanol + Oxygen (Air) => Acetic Acid

(C2H5OH) + O2 => CH3COOH

Acetic acid is undesirable byproduct due to its unpleasant smell as well as its repulsive taste.

In order to avoid the Acetic acid formation during the fermentation process an oxygen (or air) limiting is desirable. To do this, it is highly recommended the use of check valves in the gas exhaust of fementer, if it is not possible a simple silicone or plastic pipe immersed in water or lime solution is useful to control the inlet or air.

HOW TO MAKE WINE

This Blog was made for non-experts in wine production. We expect you made the best homemade wine, by using simple and effective techniques. The keyword here is: "Everybody can do it at home".

So, you'll find tip about the fruit selection, the processing, the fermentation, clarification and finally the storage.

Everybody talks about how to choose and drink a good wine, the preferred countries, the age and quality, the type of color ... etc. But few of this "Experts" really understand how to produce a good one, I mean; they do not know which is a fermentation process, how can I optimize the alcohol production, which are the best techniques to clarify the final wine, the property bottle and storage during the maturation and etcetera.

By centuries many people around the world have perfectioned the wine processes, however that information is not available at all or, in many cases, the equipment employed is hard to find and buy.

I know this Blog will help to introduce you in the homemade wine producing world.

I am Chemical Engineer and my first experience in homemade wine making was in 2004 when I was still a student. I had not idea about to produce wine, however I began to contact people in that field and began to experiment at home. Time ago I learned the most important lesson: "The best wine is made of patience, love and many tries”.

In principle I began with grapes but then I found the fruits as the principal raw material, in the context of wine you call them fruits fermentum, but it is common to name simply "wines". Fruits are really a success. In my origin country, Colombia, there are many exotic fruits, so I used them to obtain a wine. The results were …wonderful!

For example I made wine of: strawberries, bananas (Recommended), appeles, pineapples, tangerines, kiwi, orange, pear, Cape gooseberry, and multiple exotic fruits of south America as: Borojó (Some people says it is aphrodisiac), Corozo (member of coconut family) and many others.

WELCOME AND LET’S ENJOY WINE AT HOME !