Recipe
Fermented Glögg – Classic
Base recipe, about 6 litres. A classic fermented glögg that ferments slowly and develops its flavour over time. It needs at least three weeks before it's ready, but is happy to be aged even longer.
Ingredients
- 5 litres small beer (svagdricka) or low-alcohol malt beer
- 5 potatoes, peeled and sliced
- 50 g yeast
- 10 g whole cloves
- 10 g cardamom pods
- 1 piece dried ginger
- 1 cinnamon stick
- 2 kg caster sugar
- 500 g raisins
Method
- Mix all the ingredients in a clean 10-litre bucket.
- Stir thoroughly so the sugar dissolves.
- Cover the bucket with plastic wrap and poke small air holes in it.
- Leave at room temperature for at least three weeks. The glögg should sit undisturbed and must not be stirred during this time.
- Strain the glögg and let it settle for another week so it clears.
- Bottle the glögg into clean bottles, preferably glass. Take care not to include the sediment.
- Store the bottles somewhere cool until ready to drink.
Tips
- Fermented glögg often benefits from ageing. Save a few bottles for next year – the flavour becomes rounder, deeper and more mellow over time.
- Try forgetting a few bottles on purpose – after a year the flavour can be just as smooth and refined.
- Keep it cool until ready to drink. Warm and serve with raisins and blanched almonds.