Chapter 5. Making Vermouth Wines From Prepared Extracts

This chapter shows how easily Vermouth wines with the flavor of world-famous liqueurs and other commercial products may be made with the minimum of utensils and labor; indeed, this is probably, if not decidedly, the simplest, the least troublesome and the most rewarding of all adventures into wine-making.

In what are known as T’Noirot Extracts we have a readily prepared ingredient and, as will be seen in the recipes, no preparation is needed, the stuff is ready to use.

You might get a decent imported wine or British wine at seven and six a bottle, but you will never be able to buy wines with the flavour of these world-famous liqueurs at any price, and certainly not for three shillings a bottle all they will cost you to make. Nor will you ever buy Vermouth at less than fifteen shillings a bottle; the Vermouth recipe alone, then, must be worth a fortune to anybody who likes Vermouth.

When making these wines do please use a good yeast and nutrient, for the results obtained in this way will surpass any you can hope to achieve by using bakers' yeast and no nutrient.

It will be seen in the recipes that I have included invert sugar because this give the best results here. Invert sugar contains a little acid and this is essential in wine-making as we have already seen. If you use household sugar, you will have to add the juice of one lemon or one-eighth ounce of citric acid to give just the tiny amount of acid required.

When adding the extract to the prepared syrup (sugar-water), make sure you get all of it out of the bottles.

When deciding which extract to use, you must first decide on which you are likely to prefer (unless you know in advance and from experience that you like Vermouth or Kirsch or cherry brandy) and then choose that one. In this way you will not make a wine that might disappoint you after all, not all tastes are the same.

The method we shall be using calls for adding these very highly concentrated flavorings to a very small amount of liquid to begin with. The flavor will be very, very strong, so do not sample it, and the odor given off might strike people as not quite pleasant. This is quite natural, so do not be put off using them because of this. And don't take a 'sniff' of the wine during the early stages, for the same reason.

T'Noirot Extracts and what they are made of

The following list contains the names of most of the T'Noirot Extracts that we shall be using in this chapter and beside each appears details of their contents. The extracts are scientifically blended to give flavors identical to the world-famous liqueurs of the same names. Thus you are assured of the real thing and not a synthetic substitute.

These flavorings are highly concentrated and should not, therefore, be judged by their odor. Anyone smelling the raw undiluted material or sampling the wines made from the extracts is likely to imagine that something is not quite right. Do not pay any attention to the strength or pungency of the odor and do not sample any wines being made from the extract until fermentation has almost ceased. Even at this stage it is not wise to try to judge the wine. Wait, I implore you, until fermentation has ceased altogether and the wine has been clear for at least a month. As with all other wines, the flavor improves immensely with age. I am able to speak from first-hand experience because I have been making wines with these extracts, and I can assure you in absolute sincerity that each extract makes a wine identical in flavor to the world-famous commercial liqueur the name of which it carries.

And let me just add that the oil of juniper mentioned in other parts of this book is an extract of juniper berries juniper being an ornamental shrub grown a good deal in this country.

Liqueur Green Convent
Liqueur Yellow Convent	Both distilled from plants growing in the high mountain regions.These two established the now world-wide reputation of T'Noirot.
Curagao, red
Curasao, white	Two liqueurs of Dutch origin distilled	from small green oranges.
Cherry brandy	Made from unfermented cherries.
Danzig
Kilmmel
Mirabelle
Prunelle	A liqueur of German origin. Of continental origin, extracted from caraway seeds. Wine made from this extract would act as a stimulant of the digestive organs. Distilled from the famous Lorraine plum. Distilled from the wild plum.

Many of these extracts contain blends of bitter and aromatic plants Vermouth being a good example of this. We are all well aware of the delicate flavours of the French and Italian Vermouths and will thus be enabled to appreciate the value of all the T'Noirot Extracts, for they bring us something quite unique when it comes to making wines from them.

These extracts were not intended for the purpose to which 1 put them. Making wines from them instead of fruit or other ingredients is my own idea entirely and I am proud to be the originator of both the idea and of the recipes herein. I am also proud to pass them on to my readers all over the world.

As will be seen in the recipes, I have advised carrying out the entire fermentation in the gallon jar, but if you would prefer to ferment for the first ten days in a polythene pail by all means do so, but make certain it is covered as directed earlier. If you do this, give the liquor a good stir before putting it into the jar otherwise some of the deposit and a lot of flavoring may be lost. Do not on any account divide the liquor, say, into two half-gallon lots because half-gallon jars happen to be available. Keep it as one until all fermentation has ceased. When this has happened the clearer wine may be siphoned off the deposit into another jar and put away to clear. When clear, it should be bottled.

6 bottles of cherry brandy extract, 3 lb. sugar {or 3¼ lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes, allow to cool and pour into the gallon jar. Then add the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another third of the sugar in a further quart of water for two minutes and when cool add this to the rest. Cover again as before or refit the lock and continue to ferment in a warm place for a further fourteen days.

After this, boil the rest of the sugar in the remaining quart of water as before and when cool add to the rest. Cover again or refit the lock and leave in a cool place until all fermentation has ceased.

VERMOUTH (ITALIAN)

6 bottles of Italian Vermouth extract, 3 lb. sugar (or 3¾ lb. invert), yeast and nutrient.

Boil one-third of the sugar in a half-gallon of water for two minutes. Allow to cool and pour into a gallon jar. Then add the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a further quart of water and when this is cool add it to the rest. Cover again or refit the lock and continue to ferment in a warm place for a further fourteen days. After this, boil the remaining sugar in the remaining quart of water as before, when cool add to the rest. Cover again or refit the lock and leave in a warm place until all fermentation has ceased.

VERMOUTH (FRENCH)

6 bottles of French Vermouth extract, 3¼ lb. sugar (or 4 lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon jar. Then add the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water for two minutes and when cool add this to the rest. Allow to ferment in a warm place for a further fourteen days.

After this, boil the remaining water and sugar as before and when cool add to the rest.

Cover again or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

5 bottles of cream of apricot extract, 3 lb. sugar {or 3¾ lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes, allow to cool and pour into a gallon jar. Then add the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another third of the sugar in a quart of the water for two minutes and when this is cool add it to the rest. Cover again as directed or refit fermentation lock and continue to ferment in a warm place for a further fourteen days.

After this, boil the rest of the sugar in the remaining water as before and when cool add to the rest. Cover again or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

6 bottles of extract of cream of peach, 3 lb. sugar {or 3¾ lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon-size glass jar. Then add the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days.

Then boil another one-third of the sugar in a quart of water and when cool add this to the rest. Cover again as directed or refit the lock and continue to ferment in a warm place for a further fourteen days.

After this, boil the rest of the sugar in the remaining water as before and when cool add to the rest. Cover again as directed or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

6 bottles of sloe gin extract, 3 lb. sugar {or 3¾ lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon or water for two minutes and when cool pour into a gallon jar. Then add the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before and when this is cool add it to the rest. Cover again or refit the lock and continue to ferment in a warm place for a further fourteen days.
Then boil the rest of the sugar in the remaining water as before and when cool add to the rest. Cover again or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

6 bottles of Ratafia extract, 3 lb. sugar {or 3¾ lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. Then add the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before and when this is cool add it to the rest. Cover again or refit the lock and continue to ferment in a warm place for a further fourteen days.

After this, boil the rest of the sugar in the remaining water as before and when cool add to the rest.

Cover again as directed or fit fermentation lock and continue to ferment in a warm place until all fermentation has ceased.

6 bottles of Kirsch extract, 3 lb. sugar (or 3¾ lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. Then add the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days.

Then boil another one-third of the sugar in a quart of water as before and when this is cool add it to the rest. Cover as directed or refit the lock and continue to ferment in a warm place for a further fourteen days.

After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest. Cover again as directed or refit the lock and continue to ferment in a warm place until all fermentation has ceased

6 bottles of Mirabelle extract, 3 lb. sugar {or 3¾ lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. Then add the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before and when this is cool add to the rest. Cover again or refit the lock and ferment in a warm place for a further fourteen days.

After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest.

Cover again as directed or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

6 bottles of Prunelle extract, 3 lb. sugar {or 3¾ lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. Then add the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before and when this is cool add it to the rest. Cover again or refit the lock and continue to ferment in a warm place for a further fourteen days.

After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest.

Cover again or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

6 bottles of Marasquin extract, 3 lb. sugar (or 3¾ lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. Then pour in the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water for two minutes and when cool add this to the rest. Cover again or refit the lock and continue fermenting in a warm place for a further fourteen days.

After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest. Cover again or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

6 bottles of Mandarine extract, 3 lb. sugar (or 3¾ lb. invert) 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. Then add the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before and when cool add this to the rest. Cover again or refit the lock and continue to ferment in a warm place for a further fourteen days.

After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest.

Cover again or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

5 bottles of Green Convent extract, 3 lb. sugar (or 3¾ lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar Then add the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before and when cool add this to the rest. Cover again or refit the lock and continue to ferment in a warm place for a further fourteen days.

After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest. Cover again or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

5 bottles of Yellow Convent extract, 3 lb. sugar (or 3¾ lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass bottle. Then pour in the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a further quart of water and when this is cool add it to the rest. Cover again as before or refit fermentation lock and continue to ferment in a warm place for a further fourteen days.

Then boil the remaining sugar in the rest of the water as before and when cool add to the rest.

Cover again as directed or refit fermentation lock and continue to ferment in a warm place until all fermentation has ceased.

6 bottles of Reverendine extract, 3 lb. sugar (or 3¾lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. Then add the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before and when this is cool add it to the rest.

Cover again as before or refit fermentation lock and continue to ferment in a warm place for a further fourteen days.

After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest. Cover as directed or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

6 bottles of Red Curasao extract, 3 lb. sugar {or 3¾ lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass jar. then add the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before and when cool add this to the rest. Cover again as directed or refit fermentation lock and continue to ferment in a warm place for a further fourteen days.

After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest. Cover again or refit the lock and continue fermenting in a warm place until all fermentation has ceased.

6 bottles of White Curacao extract, 3 lb. sugar (or 3¾ lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when this is cool pour into a gallon glass jar. Then pour in the extract, and add the yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before and when cool add this to the rest. Cover again or refit the lock and continue to ferment in a warm place for a further fourteen days.

Then boil the remaining sugar in the rest of the water as before and when cool add to the rest. Cover again as before or refit fermentation lock and leave in a warm place until all fermentation has ceased.

6 bottles of Kummel extract, 3 lb. sugar (or 3¾ lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass bottle. Then add the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before and when this is cool add to the rest.

Cover again or refit fermentation lock and continue to ferment in a warm place for a further fourteen days.

After this, boil the rest of the sugar in the remaining water as before and when cool add to the rest. Cover again or refit the lock and put in a warm place until all fermentation has ceased.

6 bottles of Danzig extract, 3 lb. sugar (or 3¾ lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass bottle. Then pour in the extract and add the yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before and when this is cool add it to the rest. Cover again as before or refit fermentation lock and continue to ferment in a warm place for a further fourteen days.

After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest.

Cover again as directed or refit the lock and continue to ferment in a warm place until all fermentation has ceased.

To prepare this Vermouth drink, you need 5 bottles of extract of Eau-de-Vie, 3 lb. sugar {or 3¾ lb. invert), 1 gal. water, yeast and nutrient.

Boil one-third of the sugar in half a gallon of water for two minutes and when cool pour into a gallon glass bottle. Then add the extract, yeast and nutrient.

Cover as directed or fit fermentation lock and ferment in a warm place for ten days. Then boil another one-third of the sugar in a quart of water as before and when cool add this to the rest. Cover again as before and continue to ferment in a warm place for a further fourteen days. After this, boil the remaining sugar in the rest of the water as before and when cool add to the rest.

Cover again as directed or re-fit fermentation lock and continue to ferment in a warm place until all fermentation has ceased.

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