Hypocras | spice mix for the preparation of medieval wine for 2 bottles of 75 cl

AVAILABLE PRESENTATIONS > Bag Booklet dosed for 2 bottles (resale) > Dosed sachet for CUBI 5 to 6 liters (preparations for restaurants, caterers...). > Bulk 1 Kg Professionals, organizers of medieval events, restaurants, wine bars... Ask for our large volume preparation tutorial (30 to 60 liter drums). Tradition Nature, specialist in aromatic blends for flavored wines since 2005. With the Hypocras VIN Mix, transform a table wine into a delicious medieval wine with spices! Hypocras is a delicious recipe from the Middle Ages with an original flavor and tonic properties. It can be consumed as an aperitif or as a dessert wine, delicious on a chocolate cake... It was a drink known throughout medieval Europe, where it was first called “claret” or “pimen”. Legend attributes its invention to the Greek physician Hippocrates, in the 5th century BC. J.-C., but in reality, the name of “Hypocras” is encountered for the first time in the middle of the 14th century. This beverage was also used to preserve wine during the winter. CHOICE OF WINE To prepare your homemade hypocras you can use a sweet red, rosé or white wine. With a red wine > To benefit from the entire aromatic palette, choose a fairly tannic red wine (all wines from the sun are fine, even cheap ones - Wine from Héraut, Aude, Côtes du Rhône, etc. ). With a white wine (sweet) your hypocras will express especially the notes of ginger. PREPARATION: Preparation 5 minutes - Maceration 48 / 72 hours In a container with a lid, such as a salad bowl, > Pour the entire sachet. > Carefully pour the wine on top (i.e. 2 bottles of 75 cl) > Cover and leave to macerate for around 48 hours for the 2 litres, 72 hours for the cubi - stir once a day to facilitate maceration. > Filter with a fine strainer (herbal tea or tea strainer) Sweeten with approximately 50 to 100 grams of brown sugar per LITER according to your tastes, i.e. approximately 75 g for the sachet. It is possible to sweeten with honey in whole or in part to vary the aromas. Label your aperitif, note the bottling date if you do not wish to consume it immediately. Color labels are provided to you (to stick with stick glue) or are to be printed. See below. Composition: Cinnamon bark, galangal, ginger, cardamom, nutmeg, clove, maniguette. CONSERVATION: at least 4 months in the refrigerator. To obtain the best result, it is preferable to leave your homemade aperitif to rest for at least 1 week, as it will develop its bouquet of aromas and improve. We observed an improvement up to 1 year then a beginning of decline around 2 years. PACKAGING: Bag with recipe booklet + 2 labels Net weight 40 g Recipe translated into ITALIAN available.