Chris wrote:

> 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?

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!
--
Best regards,
Klaus