White and red vermouth: 4 recipes at home

Vermouth is a medium-strength blended drink flavored with herbs with a specific wormwood bitter aftertaste. The taste of the drink is soft, slightly oily. The dry and bitter variant is less common.

At its core, vermouth is a sweet dessert wine, so the wine materials for its preparation are processed in the same way as for fortified grape drinks.

Tips before starting

  1. Fragrant tincture from vegetable raw materials is prepared separately.

  2. The components are mixed at the stage of removing the wort from the yeast.

  3. To simplify the task, you can take 1 liter of finished wine, increase its strength with alcohol, sweeten the drink with honey or sugar, and then add herbal infusion.

  4. For flavoring, completely different ingredients are used: leaves, shoots, roots, bark, seeds, sometimes mushrooms or berries. The list necessarily contains wormwood (tarragon).

red vermouth recipe

The extract is introduced into the wine in the amount of 60-120 ml per 1 liter of drink. As a basis, you can take fortified grape or any berry wines: cranberry, rowan, blueberry. If desired, sugar can be replaced with honey.

Tincture Ingredients

  1. Alcohol / vodka – ¼ l

  2. Cover – 3 g

  3. Wormwood – 4 g

  4. Yarrow – 5 g

  5. Mint – 3 g

  6. Saffron – 2 g

  7. Nutmeg – 1-2 g

  8. Cardamom – 2-3 years

Ingredients for the base

  1. Wine – 2 l

  2. Sugars – 200 g

Method of preparation

  1. Herbs detail, fall asleep together with spices in a vessel with vodka.

  2. Let the liquid soak for 7-8 days, shaking the contents daily.

  3. Strain the finished extract through several filters.

  4. Sweeten the wine, add tincture to it, mix well.

  5. To withstand vermouth for at least a crescent to form a bouquet and try.

White vermouth recipe

To create a softer drink without strongly pronounced bitterness, a tincture is made according to this recipe. As a basis for vermouth, they take a bottle of white sweet wine (Tamyanka is suitable). The essence is administered in 8–11 ml increments, adjusting the amount as necessary.

Ingredients

  1. Alcohol 95% – 90 ml

  2. Water – 30 ml

  3. Wormwood -2,2 g

  4. Juniper berries – 2-3 pieces

  5. Chamomile – 1 g

  6. Elderberries – 0,7 g

  7. Cover – 0,8 g

  8. Cardamom – 0,7 g

  9. Nutmeg – 0,6 g

  10. Mint – 1 g

  11. Yarrow – 1,7 g

  12. Vanillin – ½ g

Ingredients for the base

  1. Alcohol 95% – 50 ml

  2. Sugars – 70 g

  3. Water – 50 ml

Method of preparation

  1. Berries and spices are crushed, mixed with herbs, poured with alcohol and water.

  2. Insist the liquid in the dark and cool for a crescent, stirring regularly.

  3. Express the infusion through a multi-layered gauze cloth, wring out, pass through a cotton filter.

  4. Let the liquid ripen for another 2 days.

  5. Add alcohol to wine.

  6. Prepare a thick sweet syrup from water and sugar, pour into alcohol.

  7. Aromatize the drink with fragrant infusion.

  8. Let the vermouth gain flavor for 1-2 months.

Homemade apple vermouth

Approximately 0,8 ml of tincture is required for 60 liters of apple wine.

Tincture Ingredients

  1. Rowan – 1 handful

  2. Wormwood – 1 tsp

  3. Yarrow – 1 tsp

  4. Cinnamon – ¼ tsp

  5. Cardamom – ¼ tsp.

  6. Fresh thyme – 4-5 leaves

  7. Nutmeg – ½ g

  8. Saffron – 1 g

  9. Vodka – ½ l

Ingredients for the base

  1. Apple wine – 1 bottle

  2. Honey – 0,1 kg

Method of preparation

  1. Ceiling herbs, pouring into vodka, throwing spices into the mixture.

  2. Let the mass brew for about 1 week, remembering to stir daily.

  3. Pass the infusion through the filter.

  4. Introduce the fragrant mixture into the wine, sweeten the drink with honey.

  5. Let the vermouth brew for at least 1 month, and preferably 4-5.

Vermouth “Multicomponent”

From the specified number of components, a whole liter of fragrant tincture is obtained, which is included in 5-10 ml of dry white or red wine (1 l).

Tincture Ingredients

  1. Wormwood – 32 g

  2. Tarragon – 1 g

  3. Elderberry color – 6 g

  4. Thyme – 10 g

  5. Coriander (seeds) – 2-3 g

  6. Lemon peel – 2-3 g

  7. Mint – 6 g

  8. Ground nutmeg – 6 g

  9. Elecampane – 2 g

  10. Fennel – 2 g

  11. Rosemary – 6 g

  12. Yarrow – 6 g

  13. St. John’s wort – 6 g

  14. Marjoram – 6 years

  15. Cover – 6 g

  16. Orange peel – 2-3 g

  17. Ground ginger – 2 g

  18. Cardamom – 4 g

  19. Rosehip – 6 g

  20. Chamomile – 2 g

  21. Cloves – 2 g

  22. Vanilla – 5-6 g

  23. Air – 3 g

  24. Alcohol 75% – 0,9 l

Ingredients for the base

  1. Wine dark / light – 1 l

  2. Alcohol – 60–70 ml

  3. Sugar – 100-120 g

  4. Water – 50-60 ml

Method of preparation

  1. Put all solid components in a jar, soak in alcohol.

  2. Infuse alcohol for 3 weeks in the dark and cool, shaking occasionally.

  3. Filter the infusion through a multilayer gauze flap.

  4. Increase the strength of the wine with alcohol.

  5. Brew sweet syrup from water and sugar, sweeten the drink.

  6. Aromatize the wine with a fragrant liquid.

  7. Keep the finished vermouth cool for 1-2 months and try.

Relevance: 27.11.2018

Tags: Wine and vermouth, Wine recipes

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