Having introduced my cousin to mead several years ago she has decided to
bring Mulled Mead to Christmas this year (Dec 26th) using a comercial
mead (I don't know which one). She has a rough idea about what spices to
use but she asked me for advice cause I'm the "Mead Guy" in my family.
I've sent her the information on it that I have (a few Metheglin
recipies, but that is just not the same thing). I don't know much about
Mulling Mead or Wine (making it spicey right from the start, sure no
problem) so I figured I'd ask everyone's opinon and perhaps how to go
about doing it best.
Ken

I've mulled a lot of red wine, but haven't tried mead yet. I've just
spice it from the start. :-) For mulling wine, I usually heat the
pot you'll heat everything in, then add some whole spices (allspice,
cinnamin, cloves, and whatever else you like). Heat them for a few
minutes, but don't brown them. Then add the wine/mead and heat on a
low simmer (not boiling) for up to an hour. For red wine I usually
add a few tablespoons of honey, but with mead I'll leave that to your
taste. Good luck!

Andy


On Wed, 24 Dec 2003 01:19:02 GMT, Ken Vale
wrote:

Having introduced my cousin to mead several years ago she has decided to
bring Mulled Mead to Christmas this year (Dec 26th) using a comercial
mead (I don't know which one). She has a rough idea about what spices to
use but she asked me for advice cause I'm the "Mead Guy" in my family.
I've sent her the information on it that I have (a few Metheglin
recipies, but that is just not the same thing). I don't know much about
Mulling Mead or Wine (making it spicey right from the start, sure no
problem) so I figured I'd ask everyone's opinon and perhaps how to go
about doing it best.
Ken

Ken Vale wrote Having introduced my cousin to mead several years
ago she has decided to
bring Mulled Mead to Christmas this year (Dec 26th) using a comercial
mead (I don't know which one). She has a rough idea about what spices to
use but she asked me for advice cause I'm the "Mead Guy"

Perhaps a bit late for you but I have been making mulled wine for a
few years -Instructions here.

http://myweb.tiscali.co.uk/indexpage/mulledwine
Hope this helps
Peter

wrote:

I've mulled a lot of red wine, but haven't tried mead yet. I've just
spice it from the start. :-) For mulling wine, I usually heat the
pot you'll heat everything in, then add some whole spices (allspice,
cinnamin, cloves, and whatever else you like). Heat them for a few
minutes, but don't brown them. Then add the wine/mead and heat on a
low simmer (not boiling) for up to an hour. For red wine I usually
add a few tablespoons of honey, but with mead I'll leave that to your
taste. Good luck!

Andy


On Wed, 24 Dec 2003 01:19:02 GMT, Ken Vale
wrote:


Having introduced my cousin to mead several years ago she has decided to
bring Mulled Mead to Christmas this year (Dec 26th) using a comercial
mead (I don't know which one). She has a rough idea about what spices to
use but she asked me for advice cause I'm the "Mead Guy" in my family.
I've sent her the information on it that I have (a few Metheglin
recipies, but that is just not the same thing). I don't know much about
Mulling Mead or Wine (making it spicey right from the start, sure no
problem) so I figured I'd ask everyone's opinon and perhaps how to go
about doing it best.
Ken




So no-one uses a red hot poker anymore?