Stir half a bottle of the wine with the spicesand sugar under heating, close to boiling. Remove casserolee from heat. Set aside for 24 hours. Strain off spices, and add remaining wine, vodka, and sherry. Add appx. 10 dashed aromatic tincture (this is a spice concentrate). Bottle your glogg, seal well, and let mature for a week. Mix with red wine or water, heat and serve in irish coffee cup.