Agriculture Reference
In-Depth Information
Though spices are not added to wines very much today, in
past times spices were quite expensive so heavily spiced
wines were an indicator of wealth and status. Unlike the
traditional wine makers of France, as a home wine maker you
don't have to contend with the traditional rules for making
wine. One bonus is that you can add anything you'd like. You
can add mulling spices to an apple wine, a hint of vanilla and
cinnamon to a blueberry wine, and just a touch of rosemary to
a carrot wine. The only rule is to make something that you
and your friends will enjoy drinking, so if spices can enhance
a wine to your tastes, then there's no reason not to use them.
However, just as with food, it can be easy to over-do spice.
Better too little than too much.
When adding spices, use whole rather than powdered
ingredients. For one thing, powdered spices tend to have lost
some of their volatile flavor components and will give
inferior results. For another, they often form a haze in wines
that is harmless but unsightly.
The technique for use is straightforward. Put the chosen
spices in a spice bag, and lightly boil the bag in a quart of
sugar water for ten to fifteen minutes, then discard the bag.
Allow the spiced sugar water to cool to room temperature
before adding to the must.
Spice
Goes best with
Amount to use
5-10 whole
peppercorns per
gallon
Peppercorns
Used to add warmth to most
wines
Cassia Buds
Apple, blueberry, cherry, and
10-30 buds per
gallon
most fruit wines
