Luna Rossa – You know the sweet gooey stuff.
 

I tried 3 different batches of this "highly" recommended stuff from my
local brew queen, until I also understand that sweet wines is what she
likes. So now with 15g what to do?

First I like to try to convert some to sweet vermouth something I use
quite often in cooking. What would be the "cheapest" way to add
bitters to the general potion of herbs that is to be added to the
wine? As you know Gallo is just about $2/bot so for my cooking wine I
like to keep it -$ -$!

Second, if trying to make some kind of Port with part of this wine
that is now well oaked, stable and actually ready for bottling,
besides just adding brandy to soup it up. Any suggestions on what you
would perceive to be a workable solution is greatly appreciated.

I am getting ready for a very long Memorial Day weekend and really
like to clear this and other messes up to something I can use.

SG Brix