Use whole spices – this will give you the least cloudy finished result. If you use whole cardamom just brake open the pods but leave the grains whole. If you are using ground spices, put them in a fine tea filter or they will be almost impossible to separate from the wine.
Mix about one fifth of the wine with the sugar and spices in a pot. Heat the wine (do not boil it) until the sugar is dissolved.
Mix the wine and the sweeten wine and place it in a big jar overnight.
Stain the wine though a sive and a cloth and pour it into a flask. I normally strain it twice, as this will give you the less cloudy result.
The wine will get better if you let it rest for a week or so. But you can drink it right away.
Serve it hot or cold. Though cold would be seen as more sophisticated.
The wine is good for at least the first month, but the taste will continue to change so after a month we sometimes have very good results and sometimes not. So I would try to drink it within a few weeks.
Source: Anna Weckerin: En artig oc meget nyttelig Kogebog, København 1648 (1599)