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Glögg (The brew edition)
Ingredients:
5 liter Svagdricka (Probably doesn’t exist outside nordics, recipe below)
2,5 kg Sugar
250 gr raisins
5 sliced ​​potatos
Yeast that can ferment at least 15%
5 cm Ginger
100 grams cardamom seeds
100 grams cloves
Add all ingredients to a bucket/demijohn and add yeast.
Note: No need to measure OG, something in the recipe makes the hydrometer show strange values. But do measure FG to see when the fermentation iis finished.
Store for a least 3 months, tastes best after 2 years storage. Can probably be stored for about 3-4 years.
Before you drink it heat it up on the on the stove to about 75 C - 90 C. Drink it in small coffe cups.
History:
From the beginning it was just heated wine with added spices. Used for medical reasons to get better health. Could also been done because the wine had gotten sour. Has been a x-mas tradition since 1890.
Svagdricka
Its similar to a dark small beer. Haven’t seen it outside of Sweden but i wouldn’t be surprised if it exists in similar form. Traditionally drunk during december. Its about 2%
Recipe:
Mash in: 72C (makes a lot of non-fermentable sugars)
Measured Final Gravity: 1,021 SG
Actual Alcohol by Volume: 2,21 %
2,70 kg Pilsner (Weyermann) (3,3 EBC) Grain 72,97 %
0,30 kg C-Dark Crystal Malt (300,0 EBC) Grain 8,11 %
0,25 kg Carafoam/Carapils/Dextrine (3,8 EBC) Grain 6,76 %
0,20 kg Carawheat (Weyermann) (98,5 EBC) Grain 5,41 %
0,15 kg Carafa Special I (Weyermann) (630,4 EBC) Grain 4,05 %
0,10 kg Special B Malt (300,0 EBC) Grain 2,70 %
18,00 gm Target [11,40 %] (50 min) Hops 22,0 IBU
1,00 ml Irish Moss (Boil 10,0 min)
2,00 gm Salt (Mash 60,0 min)
4,00 ml Lactic Acid (Mash 60,0 min)
1 Pkgs Ringwood Ale (Wyeast Labs #1187) [Starter 125 ml] Yeast-Ale
Non-fermentable sweetener needs to be added. About 4 Hermesetas/liter
The easy way
If you want to do glögg according to old customs use above spices for glögg and add to wine then add some whiskey or vodka.
