Wenn ihr den Seifenleim nun aus festen Fetten und flüßigen Ölen herstellt, dann bleibt eine dunkelbraune Farbe erhalten. Ich habe den Seifenleim einmal original gelassen und einmal mit Rot eingefärbt. Wie ihr auf dem Foto erkennen könnt, färbt sich das Dunkelbraun vom Glühwein in ein helles Braun um. Ich habe zusätzlich mit PÖ Glühwein von Manske beduftet welches sehr schnell angezogen ist. Zum Swirlen war kaum noch Zeit. Aber es riecht herrlich und hat nicht gefärbt.
Zum Anwaschen muss meine Seife noch lagern, aber durch den hohen Zuckergehalt wird es sehr schön schaumig werden.
Quellen: -https://de.wikipedia.org/wiki/Glühwein#:~:text=Im%20Jahr%201845%20wurde%20Glühwein%20wie%20folgt%20beschrieben%3A&text=Als%20in%20Flaschen%20abgefülltes%2C%20fertiges,füllte%20und%20als%20Glühwein%20verkaufte. - https://www.augsburger-allgemeine.de/panorama/Advent-Gluehwein-Streit-Sachsen-wollen-Heissgetraenk-erfunden-haben-id28045802.html - https://freyburg-unstrut-weine.de/gluehwein-geschichte/ - https://schweden-tipp.de/gloegg-schwedischer-gluehwein/ ------------------------------------------------------------------ Translation in English 🍷 Mulled Wine Soap🍷 The ancestor of mulled wine by the Romans is called Conditum Paradoxum and it probably tastes similar to mulled wine. In addition to wine, the Conditum Paradoxum also contains honey and spices such as saffron, date kernels, pepper and mastic. Cold spiced wines were very popular in the Middle Ages, but were reserved for the nobility as spices were very expensive. The oldest mulled wine recipe from Germany comes from August Josef Ludwig von Wackerbarth on December 11th, 1843. Ingredients per pot (approx. 1 liter): 4 loth (approx 64 grams) cinnamon, two loth (approx 32g) ginger, one loth (approx 16g) anise, one loth (approx 16g) pomegranate, one loth (approx 16g) Nutmegs, a loth (about 16g) cardamom and a grain (about 60mg) saffron. It is sweetened with honey or sugar In 1845 mulled wine is prepared as follows: “You put ½ bottle of good red wine with 2 or 3 cloves and some cinnamon covered on the fire, then you sweeten it to taste and let it cook for 2-3 minutes. It is served in glasses after it has been poured through a sieve beforehand. " –Henriette Davidis: Practical cookbook for middle-class and fine cuisine: Reprint of the Berlin edition, Augsburg 1997; First published in 1845 The mulled wine has been available in bottles since 1956, when Rudolf Kunzmann added sugar and spices to wine in a one-man winery in Augsburg-Pfersee and then bottled it as mulled wine. Kunzmann had to pay a fine back then because sugar was still banned. The mulled wine was not legalized again until later. The largest producer in Germany is the Gerstacker Weinkellerei Likörfabrik GmBH from Nuremberg. Today, mulled wine is made with red or white wine, sugar and spices. Most often, lemon peel, orange peel, star anise, cloves and cinnamon are used. Sweet blackberry leaves are added to the all-round finished product, Glühfix from Teekanne. According to law, mulled wine must not contain more than 7% vol. If the mulled wine is not heated above 80 degrees, otherwise alcohol evaporates and the carcinogenic hydroxymethylfurfural is formed. An automatic cooker with display is particularly suitable for heating. The red mulled wine is particularly popular in Germany. Homemade mulled wine always tastes best, of course, as the industrially produced types of wine are usually mixed with a lot of sugar. High-quality wines are mulled wine from the vintner. They have to be made in-house from grapes and only natural sugars may be used, as well as spices and flavors. It must not be stretched with water or fruit juice. When it's really cold, rum, brandy or amaretto are often added to the market. However, this is no longer mulled wine, but punch. The Swedes have a similar variant, the Glögg. This, however, tastes spicier due to the addition of a high percentage of alcohol and stronger spices. The glögg is poured hot over a few raisins and 3 peeled almonds in smaller glasses. You can find this recipe at schweden-tipp.de/gloegg.schwedischer-gluehwein/ Ingredients: For 1 bottle of wine 15 cloves 5-6 cinnamon sticks broken into pieces 1 piece of fresh ginger peeled and sliced 1-3 large pieces of bitter orange peel, dried 1 teaspoon chopped cardamom 1 dl cognac, which I personally prefer to replace with dark rum Let everything stand together for about 1 week and then pour through a sieve. If you want to prepare the Glögg, you take a bottle of strong red wine and carefully warm it up with up to 200 grams of sugar and approx. 2 teaspoons of vanilla sugar as well as 100 ml of the spice brew. In order to be able to use mulled wine in soap, the mulled wine is boiled down so that the alcohol evaporates, because alcohol makes lightning concrete in soaps. To do this, the liquid is boiled down to about ¼. Now you can freeze the reduced wine for the CP process or let it cool down for the HTCP process. The mulled wine is used as a lye liquid. Be careful to use more solid fats and / or salt, as the high sugar content makes the soap softer in my experience. You can stir in the NaOH as usual. The color turns brown. If you now make the soap glue from solid fats and liquid oils, a dark brown color will remain. I left the soap glue original and colored it with red. As you can see in the photo, the dark brown of the mulled wine turns into a light brown. I also scented PÖ mulled wine from Manske, which drew on very quickly. There was hardly any time left for swirling. But it smells lovely and has not colored. Make sure you put the soap in a cool place. Because a lot of sugar heats up the soap properly. My soap still has to be stored for washing, but the high sugar content will make it very frothy.