Batch #6 - Red Wine Hypocras

Philip de Greylonde published on
2 min, 260 words

This is a large batch of hypocras that I made for Acorn War 28.



  • 3L red wine (I used Carlo Rossi Burgundy)
  • 64 cubebs
  • 12 cloves
  • 2.5c sugar (I use a mix of white and piloncillo)
  • 1 tsp fresh nutmeg
  • 2 oz fresh ginger
  • 1.5 oz cinnamon/cassia

Brewday Notes

I made this batch as a blending of 3 of the 3L batches as above with 2 of them using white sugar, and 1 using pure piloncillo sugar.

The wine was allowed to sit in 1 gallon jugs for 3 days before straining/filterig and putting into a keg.

I served this at room temperature at only 3-5psi. (It was drunk by the group in under a day)


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

  1. Crush the cubebs (tellecherry peppercorns work fine) and cloves (I grind them with a mortar and pestle)
  2. Grate or microplane fresh nutmeg until you have 1tsp
  3. Break the cinnamon or cassia into small pieces.
  4. Peel and chop the fresh ginger
  5. Add the sugar to the bottle and shake to mix
  6. Add the remaining spices and shake to mix.
  7. 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.
  8. Sanitize a strainer (I use a re-usable coffee filter)
  9. Filter into a sanitized container for serving.