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mulled wine - help

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  • 22-12-2008 10:14am
    #1
    wexpat girl
    Registered Users Posts: 210 ✭✭


    hi, follwed a recipe that included 3 pints of water for the syrup which could be made in advance and then the 2 bottles wine added later. i thought the water would reduce (after simmering for 30mins). it didn't really so still a lot of water! don't want to water the wine down too much. is that normal, or do i just start again, with less water?

    thanks
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    #2
    the beer revolu
    Registered Users Posts: 17,005 ✭✭✭✭the beer revolu


    Personally, I wouldn't add any water - the sugar will dissolve in the warmed wine (be careful not to boil off the alcohol).


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    #3
    murfie
    Registered Users Posts: 768 ✭✭✭murfie


    I am also attempting the mulled wine for the first time this year, my uncle makes a great batch, tastes amazing but is strong!

    6 bottles of red wine, 1.5 pints water ,1.5 pints orange juice smooth, 2 apples 2 oranges cut into chunks put whole cloves into them, 6 cinnamon sticks ( or cinnamon powder) nutmeg as well , half bottle brandy half bottle rum (old Jamaican black sea dog rum but as long as it's black rum its ok) add brown sugar to taste. You can put in more orange juice and wine the main thing is to kill the taste of the brandy and rum .

    Now looking at heating from other recipes heat the water and OJ first to a boil, take off the heat to add the wine and just keep warm to the touch from there on as the alcohol will boil away. then add the brandy and Rum. Its great stuff so i hope i can get it right!!


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