I was told by a friend(who know it allJ: in order to make vermouth, after finishing making the wine, I should started again but make sure it has enough sugar in it to boost it up to 18%(the alcohol rate in vermouth) and add my spices and herbs after. Does that make sense?
vermouth from red wine
Jul 28, 2004
4 Replies
Chris, I have sent you a copy of details that I submitted to Jacks web site. I hope this resolves what you friend, has told you. Stephen SG
Yes and thank you so much and it was with great explanation and before I save it on CD I had to formatted my hard drive, if you can send it again I would appreciate
Chris
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Your yeast will probably be dead before you reach 18%. I would try to get the alcohol level up as much as possible, which will most likely be around
16%. After the wine is clear, you add your herbs. I don't see a point in "two-step-fermenting". Just keep going! Good luck!Join the Discussion
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