This is a large batch of hypocras I made for An Tir West War 2025. This is a modification of my normal recipe to hopefully be better for the typically hot weather we get at this event.

Recipe

Ingredients

• 3L Carlo Rossi Burgundy (3x 4L Carlo Rossi bottles in total)
• 3g cubebs
• 1g cloves
• 1g allspice
• 1.5 cups dark brown sugar
• 1 tsp fresh ground nutmeg
• 57g fresh ginger
• 35-43 g cinnamon/cassia

Brewday Notes

3 bottles of Carlo Rossi divides nicely into 4x 3L batches of hypocras. The ingredients above are for each 3L batch.

This varies from my normal recipe by reducing the cinnamon on some of the bottles, 2 used the normal 1.5oz of cinnamon, 2 used 1.2oz. Additionally, I added 1g of allspice to 3 of the batches. I also reduced the sugar by 1 cup and used only dark brown sugar.

Hopefully the reduced sugar and change in the spice blend will make this more enjoyable in the typical hot weather of AWW.

Step-by-Step

A Carlo Rossi bottle contains 4L of wine, for this recipe I use 3L in order to provide room in the bottle.

1. Grind the whole spices (cubeb, clove, and allspice)
2. Grate or microplane whole nutmeg until you have 1tsp
3. Break the cinnamon or cassia into small pieces.
4. Roughly peel (leaving some skin adds a bit of complexity, a spoon is the easiest way to peel it) and chop the fresh ginger into sticks
5. Add all ingredients and shake.
6. Allow to sit in a cool dark place shaking once or twice a day (I usually let it got 2-3 days) judge by taste when it is ready.
7. Strain through a sanitized permanent coffee filter into a sanitized container for serving.