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Batch Name: Spiced Wine
Brew Date: 04/23/2002
Batch Size: 1 Gallon
     
Fermentation:
Primary:
Glass, 30 Days
 
Secondary:
Glass, 60 Days
 
Tertiary:
N/A
   
Orig Gravity: 1.112
Final Gravity: 1.026
Alcohol (Vol): 11.6%
   
Ingredients:
6 Cans Hannaford 100% Red Grape Juice
1 Teaspoon Acid Blend
20 Whole 4" Cinnamon Sticks
1 Tablespoon Whole Cloves
1 Tablespoon Dried Lemon Peel
1 Teaspon Nutmeg
1 Teaspoon Ginger
1 Tablespoon Loose Orange & Black Cut Pekoe Tea
1 Whole Vanilla Bean
½ Pound Rasins
1 Teaspoon Pectic Enzyme
2 Teaspoon Yeast Nutrient
1 Package Muntons Lager Yeast

Glögg ~ gets it's name from the Old Norse word glodh, meaning ember or glow. Traditionally glögg is a hot punch made of red wine, brandy, and sherry flavored with almonds, raisins, and orange peel.

I sort of made this one up as I went along. I truly enjoy glogg, but being just one guy, have no need to make large batches, so I was looking for a way to keep the taste of the spiced wine without all the fuss of having to mull it with spices later. This worked quite well and is VERY tasty albiet not quite as smooth as an all wine glogg... it catches a bit after the last swallow as if it were made with brandy even though there is none in it.

First Boil
Bring grape juice, 10 cinnamon sticks and rasins to a boil, stirring occaisionally. After 15 minutes, remove from heat, and add tea, crushed vanilla bean, and spices. Allow to cool, and add acid blend and a campden tablet to prevent fermentation and remove any unwanted bacteria. Top with an airlock and allow to stand 8-10 days

Second Boil
NONE

Primary Fermentation
2 days prior to starting fermentation, make a yeast starter by combining 2 cups of water, yeast, yeast nutrient, and ½ cup of corn sugar in a loosely covered jar.
Rack must into a clean fermenter to remove the solid matter, and add the pectic enzyme and remaining cinnamon sticks.
Pitch the yeast starter.
Ferment 30 days at 68°F

Secondary Fermentation
Rack must into a clean fermenter.
Continue to ferment an additional 60 days at 60°F.

Tertiary Fermentation
NONE

Bottling
Rack to bottling bucket, and bottle without priming. As a still wine it can be stored in wine bottles, or various sizes of jugs without the tedious mucking about with individual bottles, although these work just fine too, but the best I found was grolsch type bottles with swing tops so you can re-seal them while you enjoy the wine over a period of time.

Wine is ready to drink when crystal clear and has aged at least 6 months.

Copyright © 2006 Devon R. Jacobs. All Rights Reserved.