Since I'm so impatient waiting for the next episode, and do not have a sous vide machine, I made the room temp infusion and added the bittering agents tinctures myself. I used 4:2:1 ratio - for 900ml of Vermouth I added 20ml Angelica, 10ml gentian, and 5ml wormwood. The result was magnificent! It gave so much body and a hint of bitterness. Also added 30ml of Brandy. This is one of the greatest recipes I've encountered. Love the channel and cannot wait for the next episode!!! 😅
Solid video! I did something similar but different. At work we had a bunch of old red wine that was "off"(about 2.5 litres) so I asked if I could experiment with it. After being given the go ahead I went and got about 1kg of blackberries, some brown sugar, some vanilla paste and some cinnamon. I added all ingredients except the cinnamon(which I toasted) to a bucket, mashed it all up, fortified with Buffalo Trace and set it aside somewhere. I was told about 6 months later that it was thrown out. However when the owner cleaned the office she found that bucket in there. As I sanitised the bucket before adding ingredients everything was still clean, no mold, HELL YEAH! The result was a really deep, rich and spicy fortified red wine. Being me, I milk washed it(I generally milk wash most things because its ridiculously fun and adventurous) and the result was a super clean, blackberry and vanilla fortified wine. Perfect for pouring over ice cream or having after dinner on its own. Milk washing red wine is essentially a blank canvas to a very large picture, you can paint whatever you want! Why not start barrel aging it?! Really enjoying your videos my man, been following you for a few years so im really glad youre sticking to it. Big big thankyou and appreciation for all of your time and effort you put into this channel. The last milk washing video was a big eye opener!
Anyone on the fence about making this - DO IT.. it’s amazing.. and I used some garbage red wine we were never going to drink otherwise.. wowza. Thanks! Oh… and actually used a different method - threw it all in a quart jar and gave it the ultrasonic cleaner treatment for 30min in hot water.. (my version of the flash infusion method) best smelling and tasting thing I’ve had in awhile!
Interesting idea! Two follow-up experiments might be (1) to further limit dilution could we instead use a concentrated milk made with milk powder? (2) taking it even further, the primary protein that is (supposed to be) responsible for binding to the tannins is casein. Would this work with just a casein isolate rather than milk? Milk imparts its own flavor and body to the wine (eg through the whey that drips out); casein would hopefully give you a more “pure” product.
Awesome video! This is such a great idea - I can’t wait to try it and have shelf stable vermouth! For the fortification and the tinctures do you just use 80 proof vodka or are you using a higher proof grain alcohol?
Thanks Pete! Tbh, I’m still pretty surprised it worked out… so far. I was quit sure the wine would taste like milky wine vinegar after the wash but it was just perfect and didn’t move since then. It truly opens up a world of possibilities. Now I need to crack the flavor code of cocchi for the next one 😃
new to the channel and excited to try some new things at my new gig in Philadelphia. silly question, why do you add some wine without lemon juice and then do the rest of the pour over with it? why is lemon juice added at all? would adding citric acid work as well? and how much does it affect the taste of the final product? Learning a great deal from this content! Thanks!
Amazing video, I cannot wait to try this!!! Would you make any changes to the recipe if you were to take out the strawberries? I am hoping to make a more "neutral" Vermouth. Thank you for the content!!!
I would indeed. This style of original vermouths are veru hard to mimic. I'm still working on the recipe but I will share it as soon as I unlock the secret ;)
@@TrufflesOnTheRocks I am also wondering if there is something to add or alter if I discard strawberries. The reason for that is that I would rather wait for a strawberry season 🍓🍓
This is exciting because i dont drink often and have stayed away from vermouth because i dont want to make a drink and then have the rest go bad or take up fridge space for ages.
This.... Is interesting. When I open a bottle of wine and it is okay, but not good, I put a piece of cloth on the opening put it somewhere and forget about it for a year. This usually ends up as a great vinegar. Now with this video, and if indeed it remains shelf stable, I have another use for those bottles.
By shelf stable, is this room temperature shelf stable or fridge shelf stable? Great video to see as always, I'm loving the past few interesting techniques and deep dives on this kind of stuff, really informative and thank you for taking so much time to do the research and testing!
I think it will be shelf, shelf stable. I have a batch « aging » on the counter and one in the fridge. When I’ll make the part two, I’ll be able to tell you how they turned out but so far, it seems like they both react the same way… the font move.
@@TrufflesOnTheRocks woah, this could be game changing for home use 😳 it’s why I always try and stick to the smaller bottles but this could be really amazing! (Especially for us uni students with limited fridge space 😅)
Such a great video. Hey I checked your glassware links, and I don’t think they’re the glassware from your intro. Any chance you can add links to the glassware from your intro? Same for the jigger-the bell jigger linked in your video doesn’t have the same lines around the outside that the one in your video does. Thanks!
Fantastic video bro!! Here’s a question for ya. What about if you have some vermouth that you opened and had for a week or two, and there’s still far too much to use before it goes bad. Can you milk wash store bought vermouth and achieve the same shelf stableness?
Amazing!! Thanks for this extremely interesting video. Do you think about making a Dry White vermouth at some point? Or do you have recommendations on how to do it?
I didn. In the sous-vide batch, the bittering agents are in the bag and for the second one, I’ll finish it in the part two of the video since it is still infusing on my counter 😉
Could you cover a way to milk wash with some other protein source aside from milk? Both due to some having the lactose sensitivity, but also some of us out here that stay kosher. If I wanted to have a cocktail with dinner and it was milk washed, I wouldn't be able to have it with a meat course. Do you know of any milk alternatives to accomplish a similar goal?
You can actually get almost identical results using lactose free milk and or plant base milk like oat, almond or coconut. Keep in mind though, if changing the milk, you will also change the flavor of the product so I can't guarantee it will work flavor wise if I didn't try it before.
@@TrufflesOnTheRocks oh! Would there be recipes you'd recommend certain flavors with? Like would an almond milk go well in a cocktail using rums/brandies or an oat milk paired against a bourbon?
Where do you source all the aromatics? I have been wanting to make the Chartreuses and now the Vermouths but finding a single place to buy without having tons of leftovers is challenging.
In Europe, Herbalists are still pretty in fashion and you can buy the herbs in bulk. Back to when I was in Canada, there was some stores specialized in organic food and often they have a section with herbs and botanicals but online was also often where I was ending up
You can use certain non-dairy milks, depending on brand, etc. I've had luck with Trader Joe's Almond Milk and Westsoy Soy Milk, among others. The key is that the proteins in the milk curdle in the presence of acid and you'll have to test to see what milk alts work for you. But those two are a good place to start.
This is a very interesting idea! I haven't tried any of this myself, so this is just speculation, but I do have a couple of concerns and questions (that obviously will in part be understood better with testing after some time). And above all I am curious to see your results at the end because we never really know until we test! That said, when making a milk punch/clarification under normal circumstances, they are not - to my knowledge - truly *shelf* stable. It's always recommended to store them in the fridge. The low ABV and remaining milk proteins (in the whey) almost certainly break down over time at room temperature. If regular milk punches are shelf-stable, that's pretty incredible in itself! And if they're not, why would this be? The ABV is probably similar, so I wouldn't think that alone would do it. I also wonder if by adding fresh strawberry to the sous vide infusion you might hurt the chances of it remaining shelf-stable for longer. Fruit components are generally going to break down more quickly than most others at room temp. Especially since you did the infusion post-clarification, so you're basically getting strawberry juice in there. The only thing keeping that from spoiling then would be the sous vide sterilization and the ABV, but neither is going to stop it from breaking down, I would think. So I'd suggest, if it doesn't quite stay good after a month, you might try just not including the strawberries in the post-clarification infusion step. My guess is that would have an even better chance of retaining its flavor and quality over time. Looking forward to Part 2!
the milk wash will strip away a lot of flavor. It will not disappear but they will be faded so you would need to incorporate some flavor afterwards if you want a good vermouth
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As soon as I started this video, I said, "Here we go." This is an exciting concept. I have a few bottles I can try this with. I might use Blackberry and a few different roots for the soue vide but this is an awesome video. When you get a chance, figure out how I can save my bottles of Blanc Vermouth and Lillet, and then we are golden.
