I try to make Dunderglögg (Swedish mulled wine) every year. I’m supposed to start around the beginning of November, but as usual, I always forget and end up starting in late November.
However, as long as you’re using wine yeast, there shouldn’t be a problem. Wine yeast acts faster than other types of yeast, so there’s no need to wait more than a month or so for the fermentation process.
I’ve done this before, so this is just a repetition.
This years recipe of Swedish mulled wine - Dunderglögg mango edition #
- 5 liters of light ale (svagdricka) or substitute with low-alcohol beer (the end result won’t differ too much)
- 5 sliced raw potatoes (freeze them because freezing breaks down some starch into sugars, giving thawed potatoes a sweet taste)
- 1 packet of wine yeast
- 1 bag of cloves
- 1 bag of cardamom seeds
- 1 piece of fresh ginger (about 5 cm or 10 grams)
- 1 cinnamon stick
- 500 g raisins
- 2 kilograms of sugar
- 300 grams of dried mango
I use a fermentation bucket and an airlock, but you can use a regular bucket. Just cover it with plastic wrap and poke a few holes for airflow.
Add all the ingredients and mix them together.
Whisk vigorously to introduce plenty of oxygen for the yeast to activate.
Now, let it sit and ferment for at least two weeks, but preferably three weeks or more.
