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Great to hear your results, milk washed 4 bottles of wine yesterday, looks like I’ll be making shelf stable vermouth on Monday. Excellent video thanks 😊
I'd be interested in revisiting this again later, to see if the stability continues out to something like three months. Truly shelf stable vermouth seems like it would be a huge innovation, so testing the process's limits sounds like a worthwhile endeavor to me.
Totally agree! Especially since you can keep vermouth with minimal oxidation in the fridge if you use a small bottle easily for 3-4months. If it's possible to keep the same bottle and have it be shelf stable *even longer* like 6 months... That would be astounding. I'd probably never *buy* vermouth again.
My god, this is amazing! Thanks for the experiment, will see if I can make some Dry White Vermouth, using the herbs I bought for your Green Chartreuse recipe, combined with this method... Can't wait for your Dry vermouth version!
To my understanding you need a fair bit of fat for whipping to occur. Like have you tried just putting milk in the flash infuser and checking the result (if your concern is on how it might impact taste texture?
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could i use more of a tasteless alcohol like everclear instead of vodka? maybe less of it?
Fantastic! I've got too much red wine in my cellar and this will be a great way to use it up. Thanks for the hard work!
Great to hear your results, milk washed 4 bottles of wine yesterday, looks like I’ll be making shelf stable vermouth on Monday. Excellent video thanks 😊
I'd be interested in revisiting this again later, to see if the stability continues out to something like three months. Truly shelf stable vermouth seems like it would be a huge innovation, so testing the process's limits sounds like a worthwhile endeavor to me.
Totally agree! Especially since you can keep vermouth with minimal oxidation in the fridge if you use a small bottle easily for 3-4months. If it's possible to keep the same bottle and have it be shelf stable *even longer* like 6 months... That would be astounding. I'd probably never *buy* vermouth again.
Great follow up to the original video. I cannot wait to give this a try!
Genius!!! I love this Vermouth so much!!! 🖤
Amazing results your very smart thanks for sharing!
This is so fabulous!!
Outstanding video. Just what I needed on a Friday evening!
My god, this is amazing! Thanks for the experiment, will see if I can make some Dry White Vermouth, using the herbs I bought for your Green Chartreuse recipe, combined with this method... Can't wait for your Dry vermouth version!
This reminded me I still have a bottle of milk punch in the fridge I need to get back to
Finally! I am about to finish my batch tomorrow. Btw my gentian soaked all the vodka after first 24h so I had to double the spirit 🙃
I have made vermouth using hard dry cider instead of wine, it is very good and lasts long. I wonder about using other base like sake!
So could you do the milk powder clarification to get clarified vermouth with needing to add acidity (since you lemon to this)
Do you think milk washing store bought vermouth would work?
I'd imagine you would dail down the flavor too much, I.e. it would become bland.
I tasted the wine I just milk washed and it’s flavour has been stripped back a lot, still tastes like the wine but very muted
Do you think flash infusion would work well for this kind of recipe or would the proteins in the milk cause it to become "whipped"?
To my understanding you need a fair bit of fat for whipping to occur. Like have you tried just putting milk in the flash infuser and checking the result (if your concern is on how it might impact taste texture?
Wow, my friend, you need to make this commercially!
Hell yeah man!
Hello, nice work, I'll tried too. Are you sure that was 600 ml of wine? because in the video it show 400 ml
Im sure yes. When I shot the Broll I made the seasoning gradually, that’s why
Not "shelf" stable but I've used a can of wine preserver to keep my vermouths fresh in the fridge for well over a year
❤