Having introduced my cousin to mead several years ago she has decided to bring Mulled Mead to Christmas this year (Dec 26th) using a comercial mead (I don't know which one). She has a rough idea about what spices to use but she asked me for advice cause I'm the "Mead Guy" in my family. I've sent her the information on it that I have (a few Metheglin recipies, but that is just not the same thing). I don't know much about Mulling Mead or Wine (making it spicey right from the start, sure no problem) so I figured I'd ask everyone's opinon and perhaps how to go about doing it best. Ken
Mulled Mead
Dec 24, 2003
2 Replies
I've mulled a lot of red wine, but haven't tried mead yet. I've just spice it from the start. :-) For mulling wine, I usually heat the pot you'll heat everything in, then add some whole spices (allspice, cinnamin, cloves, and whatever else you like). Heat them for a few minutes, but don't brown them. Then add the wine/mead and heat on a low simmer (not boiling) for up to an hour. For red wine I usually add a few tablespoons of honey, but with mead I'll leave that to your taste. Good luck!
Andy
Ken Vale wrote > Having introduced my cousin to mead several years ago she has decided to
Perhaps a bit late for you but I have been making mulled wine for a few years -Instructions here.
formatting link
Hope this helps Peter
Join the Discussion
Have something to add? Share your thoughts — no account required.
Didn't find your answer?
Ask the community — no account required