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?
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!DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.