Steve, James! That was awesome, I would love to see an episode on a sweet red vermouth a-la-steve! I also think a podcast episode would be interesting change! Cheers!
Great video as all your videos are, I really love watching you two, you have captured the essence of this hobby, have fun your laughter is infectious, thanks for your time.
Nice work Steve. Will have to give this a whirl. Also soon I will be getting a still(from NZ so legal) so I could make 100% home brewed martini. Very cool indeed. Cheers guys and hope to bump into James at NZBC
You guys are always fun. This has become my go to channel for when I want to forget some aspects of life and the world. I think you speak a largely unknown or forgotten truth. The vermouth is an Important part of the martini, gin and vermouth is a marriage made in my version of heaven. It is a sacred bonding, ripped asunder by evil bartenders from New York. Those "wave the cork at it" sorts have a moral debt on their souls, namely, the perversion of the Martini. I do like the Vermouth. I enjoy sweet or red vermouth in the summer, iced, with soda and a lemon twist.
So I want to make a sweet red vermouth for Manhattans. I cant find recipes for that, only white vermouth. Any pointers on botanicals that would go well in a Manhattan?
It's 3 years on so I imagine you've already found an answer for yourself but in case others read this: sweet vermouth and dry vermouth are made very similarly. Sweet (red) vermouth is also made with a dry white wine and gets its color from the botanicals and the caramelization of the sugar added to the beverage. In terms of the botanicals used, they can be essentially the same as those used for white vermouths: citrus peel, wormwood, cardamom, rosebuds, elderflower, hibiscus (this is great for getting a rich red color), cinnamon, vanilla, coriander, juniper... there's a lot of room to play around when it comes to vermouths.
not sure how you see Brandy as having less alcohol than scotch or vodka? When making any infused alcoholic drinks in Italy, I have always used pure alcohol 96%+ and infused for 3-4 months to ensure all the flavours and terpenes are extracted, then break it down to a 14% drink so you brain stays in tact, Unless, of course unless you want to bring it to 45+% to suit your taste.
Great video as always guys!! Really enjoyed the change of pace with the cocktails.
Excellent. Such a pleasure to enjoy the company of two very pleasant gents discussing such an interesting subject. Thanks
Not sure I'm brave enough to try it but, I sure do appreciate that you did all of this at home. THANK YOU! AWESOME video.
You guys have entirely too much fun! Love it.
Steve, James! That was awesome, I would love to see an episode on a sweet red vermouth a-la-steve! I also think a podcast episode would be interesting change!
Cheers!
This is a brilliant way to understand what vermouth is. First round is on me, gentlemen. Cheers.
Great video guys! Cocktails are pretty new to me. Love the double cheers at the end too, haha!
Great video as all your videos are, I really love watching you two, you have captured the essence of this hobby, have fun your laughter is infectious, thanks for your time.
Cheers!
Really enjoying the atmosphere of the video.
You guys are really fun to watch.
thank you steve, great video, learned a lot.
Wow, sounds nice! Great stuff!
Nice work Steve. Will have to give this a whirl. Also soon I will be getting a still(from NZ so legal) so I could make 100% home brewed martini. Very cool indeed. Cheers guys and hope to bump into James at NZBC
Wow that looks good guys. Just a brewer here but i'm gonna have to try some cocktails soon!
Great job on making your own homemade Vermouth Cheers Lads
love the homemade liquor video! More please!!
I agree. I'd love to see Steve do more of the homemade liquor videos!
Great How to Video. Nice to see some other Alcohol based drinks in the Rotation. Cheers!
Thank you!!!
I have all of these herbs😮 let me go brab some white wine and brandy?!? This was cool
Hey cuisinearter! great job I love it, in case of fresh (sweet) fruit what method can I use to add it in the infusion mix?? Thanks man cheers!
Thanks for sharing your knowledge! I wondered if there is no point of the process where you add sugar of any kind?
Greetings from Argentina!
Hearts of youth,
Hearts of truth.
Six parts gin,
One part vermouth.
Got that from Dad.
top stuff - really sensible
Missed the vids!
I bet if you add a little juniper to your mix, you could make a real nice compound gin.
The Manhattan version would be great along with homemade maraschino cherries.
Awesome^^
Now I have a reason to brew some white wine!
Are you using Reyka Vodka in the vodka martini?
You guys are always fun. This has become my go to channel for when I want to forget some aspects of life and the world.
I think you speak a largely unknown or forgotten truth. The vermouth is an Important part of the martini, gin and vermouth is a marriage made in my version of heaven. It is a sacred bonding, ripped asunder by evil bartenders from New York.
Those "wave the cork at it" sorts have a moral debt on their souls, namely, the perversion of the Martini. I do like the Vermouth.
I enjoy sweet or red vermouth in the summer, iced, with soda and a lemon twist.
When you make a full gallon batch, do you notice the bottled vermouth oxidizes at all?
What are the amounts?
So I want to make a sweet red vermouth for Manhattans. I cant find recipes for that, only white vermouth. Any pointers on botanicals that would go well in a Manhattan?
It's 3 years on so I imagine you've already found an answer for yourself but in case others read this: sweet vermouth and dry vermouth are made very similarly. Sweet (red) vermouth is also made with a dry white wine and gets its color from the botanicals and the caramelization of the sugar added to the beverage. In terms of the botanicals used, they can be essentially the same as those used for white vermouths: citrus peel, wormwood, cardamom, rosebuds, elderflower, hibiscus (this is great for getting a rich red color), cinnamon, vanilla, coriander, juniper... there's a lot of room to play around when it comes to vermouths.
The PDF says dandelion leaf, the video says root. I presume it is in fact root and not leaf? Thanks. Still making it the same all these years later?
Good stuff thanks! Where did you purchase the different spices, etc? Thanks.
I believe Steve got these at a local natural foods store. However, I bet you can find them online. - James
Quite a few of those are special, hard to find ingredients. Where did you manage to find your ingredients?
+Scott M Steve found them at a local natural foods store in the bulk section. - James
I started smoking with lucky strike unfiltered... graduated to martinis lol
Is there a place I can get that vermouth recipe in writing? This looks like lots of fun.
Check out the description of this episode on basicbrewingvideo.com.
Possibly a silly question but what is the tool Steve uses to seal the vermouth bottle instead of corking it?
They're very handy! stevesbrewshop.com/products/vacu-vin-wine-saver
been meaning to ask, what happened to Andy and The Home Brewery? or it that something that is better left alone?
They are still our hometown shop. thehomebrewery.com
basicbrewing ah good to hear
Sir may I know about the other ingredient that you said after pronouncing dandelion root..?
Niranjan Saikia Wormwood
thankyou sir..my last query plz..can i use both the sees and the wood..?
not sure how you see Brandy as having less alcohol than scotch or vodka? When making any infused alcoholic drinks in Italy, I have always used pure alcohol 96%+ and infused for 3-4 months to ensure all the flavours and terpenes are extracted, then break it down to a 14% drink so you brain stays in tact, Unless, of course unless you want to bring it to 45+% to suit your taste.
I thought one method involved distilling alcohol with the botanicals?
Isn't that gin?
@@basicbrewing I definitely remember that being done for gin.
Repping the TUL
calendula
😊🐰🎂👍
wtf?