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G'day all,
I often make an acceptable basic 'house' wine with a ginger
beer kit and wine yeasts for the rare times I'm just not in the mood for a
beer. What I was wondering though, is how do they make that green ginger
wine they sell (Stones etc.) in the shops? It's syrupy, darkish and tangy
on the tongue. And speaking of leg openers, how is vermouth made?

China
Wingham
NSW