1.875 kg of sugar
2.500ml of water
1.250ml of alcohol
8.750ml dry wine (white, red or rosé)
250ml extract
25ml of 50% tartaric acid
100ml caramel sugar
Mix all ingredients in a plastic container, clay or ceramic. Stir well, strain, bottle it and Cork the bottles.
Let the vermouth resting for a month before being consumed.
No comments:
Post a Comment