vermouth from red wine
 

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?

vermouth from red wine
 

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

"Chris" > wrote in message
...
| 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?
|
|

vermouth from red wine
 

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

"Chris" > wrote in message
...
| 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?
|
|

vermouth from red wine
 

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

"Stephen SG" > wrote in message
...
> 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
>
> "Chris" > wrote in message
> ...
> | 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?
> |
> |
>
>

vermouth from red wine
 

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

"Stephen SG" > wrote in message
...
> 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
>
> "Chris" > wrote in message
> ...
> | 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?
> |
> |
>
>

vermouth from red wine
 

Can do will send it zipped
Stephen sg
"Chris" > wrote in message
...
| 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
|
| "Stephen SG" > wrote in message
| ...
| > 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
| >
| > "Chris" > wrote in message
| > ...
| > | 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?
| > |
| > |
| >
| >
|
|

vermouth from red wine
 

Can do will send it zipped
Stephen sg
"Chris" > wrote in message
...
| 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
|
| "Stephen SG" > wrote in message
| ...
| > 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
| >
| > "Chris" > wrote in message
| > ...
| > | 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?
| > |
| > |
| >
| >
|
|

vermouth from red wine
 

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

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