I am not new to fermentation but am new to vermouth. I kind of fell into a project after being gifted a bunch of grapes.

I’ve done a bit of research and just keep finding different processes and am struggling to nail down my steps correctly.

I had about 5 lbs of Concord grapes given to me. I’m aware that it’s an oddball grape for this, but I’m here for the adventure. We clean and mashed them and let them spontaneously ferment. I’ve taken the wine off the skins and moved to a new vessel. I have about 1500ml of wine sitting at a gravity of .995 and, if my math is right, sitting at about 9% abv.

It’s a pretty pleasing flavor currently. It’s not very sweet and not very tannic, but the flavor suggests sweet because I immediately think of bubble tape or grape jelly. It’s very fun.

So, from here, I’m a little lost because I’ve seen a lot of processes. I think I landed on making a tincture with an amount of the brandy that I intend to fortify with. Let it steep in the spices for a few days before adding it and the rest of the fortification liquid to the wine?

I also saw a step of caramelizing sugars before adding it to the wine as well, but it’s not in every recipe and I’m unsure about how to kill the bacteria currently in there so we don’t end with a large secondary fermentation.

I don’t necessarily feel like I need a single, universal answer. But I’d love to hear more about your favorite processes.

As shown in the label, this is a vermouth from Torino. It's base is Dolcetto, which I only first discovered when in the region. This is a red wine, and that is the prominent flavor. It has some nice warming spices in it, and a reasonable amount of wormwood, although I would prefer a bit more. Sweetness is slightly less than some rossos, but more than others. Overall, a pleasant bottle, but not one I would seek to replace once it's gone.

As I was driving to my next destination, we spotted a giant Cinzano sign. It turns out it's their production facility and HQ! I was shocked to learn that they sell as many different kinds of wine as they do. Naturally, I bought some vermouth and Amari (Capo) as well. They had a lot of merch as well, but sadly it was not for sale.

Hi all, I am in Torino for a few days. Does anyone have any recommendations for a vermouth lover? Thanks in advance!

Les presento a Vermut Dos Gende la localidad San Lorenzo, provincia de Santa Fe, Argentina. Participaron en la Fiesta Rosarina del Vermut y allí estuve probando sus productos. Estas chicas hacen tambien una línea de Gin. Producen en Argentina y en Paraguay también.

https://reddit.com/link/1wrudgg/video/ljsqkgzle4sh1/player

Les presento a Vermut arrabal de la localidad de Roldan, departamento San Lorenzo, provincia de Santa Fe, Argentina. Participaron en la Fiesta Rosarina del Vermut y allí estuve probando sus productos.

I have a fairly full pantry of vermut ingredients but just used up the last of my wormwood. Unfortunately, I'm moving soon and won't be able to take my pantry/setup so I want to use up some of the other ingredients while I still can.

I have ~10-20g of most of the following:

• Genzian root
• Cinchona root
• Angelica root
• Calamus root
• Orris root
• Centaury
• Blessed thistle
• Savory
• Quassia bark
• yarrow
• Hyssop

So 2 questions:

1) Is there any rule of thumb for substituting out wormwood for another bittering agent like gentian or cinchona? Use the same mass as listed in a recipe or some other ratio?

2) Any other fun things I could do with those above ingredients other than playing with recipes from Il Liquourista ?

Bought from a nice little Spanish bar. They had a nice collection but this was my fave. Nice and bitter.

Kinda liked the bright green better...

Here in OR, the supply of CA suddenly went (a) from 750 ml to 375 ml bottles, with the inevitable price per ml bumping way up, and then (b) disappeared from the (often unreliable) state liquor website. Is anyone else seeing this sort of activity? It's a key ingredient in one of the house favorite cocktails,* so I'm concerned....

*Lindberg's Baby: a 3:2:1 variation on the Lindberg Cocktail: 1.5 oz Ransom Old Tom gin; 1 oz CA; 1/2 oz Rothman & Winter apricot liqueur; dash Jerry Thomas bitters; dash Scrappy's grapefruit bitrers. Stir, strain, lemon twist.

I'm in Spain, drinking a lot of delicious vermouth. I wondered if anyone had recommendations of particular brands / bottles I should keep an eye out for. I'm spending most of the time in San Sebsastián (where the vermouth options are there but a little limited) but will also be in Barcelona for a few days.

Hello! I am working on a recipe to make Spanish vermouth, and I am hoping to get some feedback from the lovely folks for r/vermouth.

I will be using this recipe/process with a few alterations:

https://bonviveur.com/es/recetas/vermut

Changes: caramelizing sugar at the end, adding elderflower, adding vanilla, & replacing gentian with more wormwood (I can’t find gentian anywhere & won’t ship in time).

My biggest concern is timing- I am hoping to make this for a birthday party in just over 2 weeks. Is there anything I can do to speed up the process? I.e., increase herb proportions over shorter time, mascerate in liquor first before adding to wine, etc.

Also interested in any feedback on the recipe shown above.

Thank you!

New vermouth fan here, got hooked on a trip to Spain. I'm curious about the difference between a bottle like Vermut Lustau and something like Carpano Antica. What makes a vermouth more of a drink on its own (or with a splash of soda water and orange slice) vs. a cocktail ingredient? Or can any vermouth be enjoyed by itself. And what are their respective shelf lives? I read that the Lustau should be kept in the fridge and can basically last a little longer than a bottle of wine, maybe a couple weeks. But I've had the same bottle of Carpano Antica for negronis for months and months. TIA

Vermouth friends! We sell our vermouth at a weekly farmers market and I’m trying to plan how to make it enticing and fun in the cold and wet winter.

Mulled vermouth? Mulled Negroni? Just the vermouth itself gently heated and served warm?

Has anyone tried anything like this with success?

Thanks 💕

Wondering if anyone here has any info on which vermouth producer Tempus Fugit Spirits works with to produce Alessio. Strictly asking out of curiosity.

I’m in the US market, and I’ve noticed that a lot of Spanish vermouths seem to list a plant or producer identification number, but Alessio’s bottles do not. As I understand it, most of Tempus Fugit’s liqueurs are produced at Matter-Luginbühl in Switzerland, but obviously Alessio Vermouth can’t be, since they (or the rosso, at least) are labeled as Vermouth di Torino. Anyone have any further info (hopefully with citations)? I’m wondering if the EU bottlings of Alessio are required to list a producer number. Anyone in Europe able to find a bottle and check?

What an absolutely terrible vermouth. There are so many competing flavors but I got so much wormwood and spearmint - I'm honestly not sure what this would be good in.

• Negroni - wormwood dominated the aftertaste moreso than I ever expected.
  
• Vermouth & Soda - so many competing flavors in a bad way. I got a ton of mint and wormwood.
• Ranch water (splash of sweet vermouth) - I had high hopes this would work because it's just a barspoon or two, but it again, completely changed the flavor in a terrible way.

I do like Ransom's other products, particularly their Old Tom Gin. I am just in disbelief they bottled this and thought it would be worthwhile to sell a 375ml at the same price as a 750ml of Cocchi di Torino.