growlrr
Well-Known Member
My family has been making Swedish mulled wine (Glogg) every Christmas for literally five generations. I'm wondering how a mead version might taste and if anyone has tried it. For a one gallon batch I'd be adding 8-10 cardamom pods (cracked), 4-5 whole cloves, 1 cinnamon stick, a small package of citron and a handful of dark raisins. The rest of the glogg recipe calls for almonds, dark brown sugar, rum, port wine and whiskey - all of which I think I should probably omit from the mead. Any thoughts or comments? Has anyone tried something like this? I'd like it to finish semi-sweet to sweet - maybe 1.025? Any comments or suggestions would be most welcome...Thanks!