Classic Vermouth Recipes

[EuroStiller]

Turin Vermouth (Original)

Coriander Seed, 100g
Germander (Teucrium chamaedrys), 60g
Dittany of Crete, 50g
Dried Sweet Orange Peel, 100g
Orris Root, 125g
Sambuca Flowers, 100g
Quinine Bark, 50g
Calamus Root, 50g
Wormwood, 30g
Blessed Thistle (Cnicus benedictus), 60g
Elencampe Root, 30g
Centaury (Centaurium erythraea), 60g
Cinnamon Cassia (Cinnamomum aromaticum), 50g
Angelica Root, 30g
Nutmeg, 25g
Alpine Galangal (Alpinia galanga), 25g
Cloves, 25g
Tonka Beans (Dipteryx odorata), 25g
Dry Rose Petals, 100g
White Wine, a dry type, need not be top quality, 50 Liters

Grind all the herbs and spices and put them to macerate in the wine for 6 days. After 6 days, filter the mixture (through a fine cloth) into a demijohn. The following day dissolve 25g of granular gelatin in enough hot water and pour it into the demijohn. Agitate the demijohn very well to incorporate the gelatin finning. Seal the demijohn and leave undisturbed for 8 days. After 8 days, rack the vermouth from the top into a clean demijohn. Add caramel (burnt sugar) to make the appropriate shade. If the vermouth is too bitter, add sugar in modest amounts.

Note: This is as close to Carpano Antico Formula Vermouth that is currently available on the market today. The only changes I made was to convert the gelatin used to clarify the vermouth from sheet form to granular, because it is easier for most people to get plain granular gelatin than sheet gelatin. Plus, sheet gelatin tends to be much more expensive. Please remember that this vermouth is not meant to be too sweet, but rather a bit more bitter sweet. Formula is easily divisible into a smaller batch.



Turin Vermouth No. 2 (Sweet Red)

Dittany of Crete, 240g
Clary Sage, 200g
Marjoram, 100g
Saffron, 40g
Cardamom Seed, 150g
Coriander Seed, 200g
Vanilla Bean, 150g
Yarrow, 200g
Wormwood, 100g
Roman Wormwood, 100g
Mugwort, 100g
Quinine, 100g
Dried Bitter Orange Peel, 50g
Gentian Root, 25g
Grain Alcohol 95% ABV, 10 Liters
Water, 2 Liter

Grind all the herbs and spices and infuse in the alcohol and water for 10 days. Stir the mixture daily. After 10 days filter the mixture several times so that it is as free of residue as possible.
Then add to it 10 Liters of white wine and let it rest for 10 days. Filter this new mixture into demijohn and set aside.

In a kettle dissolve 2 Kg of Sugar, 4 Kg Glucose Syrup in 30 Liters of water, then cool completely. When cool, add 6 Liters Grain Alcohol at 95%.

Combine in a vat, the aromatic base, the fortified sugar syrup, and 60 Liters of sweet dry white wine. Mix thoroughly and add caramel/ burnt sugar until desired shade is achieved. Siphon into demijohns and allow to rest 1 week. Rack into bottles and cork. No changes made to this formula at all. Formula is easily divisible into a smaller batch.



A few sources for herbs and spices, if you cannot find them:

http://www.mountainroseherbs.com/" onclick="window.open(this.href);return false;" rel="nofollow

http://www.pennherb.com/cgi-bin/herbsto" onclick="window.open(this.href);return false;" rel="nofollow ... indexherbs

http://www.erboristerie.com/index.php/cPath/16" onclick="window.open(this.href);return false;" rel="nofollow

http://www.thegrape.net/browse.cfm/4,8922.html" onclick="window.open(this.href);return false;" rel="nofollow
For the proper Bitter Orange Peel, or visit any place that sells Beer brewing supplies

http://www.baldwins.co.uk/Herbs-Roots-B" onclick="window.open(this.href);return false;" rel="nofollow ... lowers/401


I will translate and post the white Vermouth formulas as soon as I get a chance. Also, Vermouth is not snake piss, it is a classic alcoholic beverage that deserves as much respectct as whiskey, vodka, and other spirits. If it was crap, I'm certain it would have been off the market a very long time ago!!

EuroStiller- The Doctor