You are totally incorrect!
A mulled wine is something entirely different in its preparation and
drinking.
It is made from a ready to drink red wine and is NOT part of the process of
making wine
It is always served warm to hot and the best mulled wines are about 1/2
wine and water prepared slowly with cloves, lemon & orange slices, a few
sticks of cinnamon, sugar to taste --but not too sweet please. Definitely
no ginger and then a splash of cognac just before serving
When I lived in the Sultanate of Oman from 76 to 86 I regularly served up to
200 expats with gallons of the stuff prepared slowly over several hours
under the afternoon sun ,over a low heat, in huge Indian style pans and the
"splash" of brandy tended to be several bottles.

But it is easy to do it on a small scale in a saucepan. The danger is to use
too much neat wine -- half water and wine with the spices produce the best
result. And despite the addition of brandy it is not a high alcohol drink
due to the evaporation of alcohol

You have other minor misconceptions in some of your posts on this wine NG.
Beer makers talk about the "mash" wine makers refer to the "must" --
which is the mess of early fermenting sludge which produces amazingly good
wines.
A minor point but I am certainly not a beer maker and being in the home
winemaking hobby for far longer than I like to admit to I do like to
maintain the language!!!


--
Trevor A Panther
In South Yorkshire,
England, United Kingdom.
Remove PSANTISPAM to reply
"Alan Gould" > wrote in message
...
> In article > , Pinky
> > writes
>>An afterthought or two
>>
>>1. Destemming elderberries.
> Yes, after trying several alternatives, I now always freeze elderberries
> on their clusters, then strig them off with a kitchen fork. I'm tempted
> to go for a spiced wine with them this year, ginger, cloves etc. I call
> that a mulled wine, but I'm not sure if that is correct.
> --
> Alan Gould. North Lincolnshire, UK.