I found a bottle of glogg made in 2010. Is it going to be any good?

That depends on how it was bottled. Typically, glogg will have lower alcohol content than wine, because water is added in the mulling process, so you have less of the preserving effect of alcohol. Sugar is also added, which makes it more prone to fermentation. The only chance that it would survive this long would be if it had been bottled under sterile conditions (bottled while very hot).

I would advise to stay far away. This never turns out well. Unless you have a guniea pig.

I just looked up the recipe for Swedish glogg. It sounds delicious. It is hot mulled wine with raisins, almonds, cloves, brandy, port, etc.
I’d try it. Then again I’d try anything that is the right color and does not smell bad. Just do a little bit and see.
I’m guessing it is still good (if it’s not furry on the top.)

Aunt Freda worked hard to make that. It would be a shame to waste it.
If you survive, let us know how it is.

I think I’m going to pour some in a cup and smell it. If it doesn’t smell scary, I will heat a little and taste it. If I survive, I will let you all know how it is. If not, I would like zensky to sing “Sunrise Sunset” at my memorial service.

@LuckyGuy No Aunt Freda. This was made by a petite gorgeous blonde chef who is ¾ Swedish.

It’s likely turned into vinegar by now but the only way to find out is open it and taste it. If it’s still good, drink it within a couple of days of opening.

@tedibear Your plan sounds perfect. Do let us know if it’s any good or if we should send flowers. Good luck!

I like glogg,but your’s too short