Mulled Spice

[drakes4moose]

I made some Mulled Spice wine again this year for the holiday. I used Concord that has been aged in the carboy for a year. I used one gallon wine, 3/4 cup brown sugar, 3/4 cup honey, allspice, cloves, cinnamon, & nutmeg. Turned out wonderful. My question is, can I add these ingredients to the remaining three gallons and bottle realizing i will need to stabilize to prevent fermintation in the bottle? Thought I would siphon off some wine and heat dissolving the sugar and honey, then add the other spices and let sit for a week or so and once the flavor is where I want it, rack and bottle. Is there any worries with these ingredients in the bottles for long term storage 1+ yrs?

 

[Arne]

About all I can think of is with age the spices mite get either stronger or weaker. Guess there is one way to find out. Good luck with it, Arne.

 

[drakes4moose]

Thanks for the response. I was thinking of racking off the spices once the flavor was where i wanted it.

 

[Arne]

Sure, but it can still change as it ages. Sometimes better, sometimes worse, and sometimes stay the same. Good luck with it, Arne.