You are totally incorrect! A mulled wine is something entirely different in its preparation and drinking. It is made from a ready to drink red wine and is NOT part of the process of making wine It is always served warm to hot and the best mulled wines are about 1-2 wine and water prepared slowly with cloves, lemon & orange slices, a few sticks of cinnamon, sugar to taste --but not too sweet please. Definitely no ginger and then a splash of cognac just before serving When I lived in the Sultanate of Oman from 76 to 86 I regularly served up to 200 expats with gallons of the stuff prepared slowly over several hours under the afternoon sun ,over a low heat, in huge Indian style pans and the "splash" of brandy tended to be several bottles.
But it is easy to do it on a small scale in a saucepan. The danger is to use too much neat wine -- half water and wine with the spices produce the best result. And despite the addition of brandy it is not a high alcohol drink due to the evaporation of alcohol
You have other minor misconceptions in some of your posts on this wine NG. Beer makers talk about the "mash" wine makers refer to the "must" -- which is the mess of early fermenting sludge which produces amazingly good wines. A minor point but I am certainly not a beer maker and being in the home winemaking hobby for far longer than I like to admit to I do like to maintain the language!!!
2 liter plasticPat Kennedy IMHO, you can get away with using your 2 liter soda bottle, but you will get a little flavor from whatever was previously in the bottle...
-- Trevor A Panther In South Yorkshire, England, United Kingdom. Remove PSANTISPAM to reply
