Vermouth
A neutral base wine, fortified, sweetened and infused with botanicals of which wormwood is legally required. Made in an afternoon once the base wine exists.
The numbers
Each bar drawn against all 30 styles
Alcohol
16-18%
16% - 18%
Titratable acidity
4-6 g/L
4 - 6
pH
3.2-3.6
3.2 - 3.6
Residual sugar
30-150 g/L
30 - 150
Serve at
8-12 C
Worth opening after
1 months
and it keeps improving to roughly 2 years
Sulphite at pH 3.40
32 mg/L
free SO2, for 0.8 mg/L molecular
What goes wrong
Over-extraction. Wormwood and gentian turn from bitter to inedible quickly; infuse each botanical separately, taste, and blend at the end rather than steeping everything together.
Usually made from
At least one of these figures is set by an appellation or labelling rule somewhere. The rest are typical published analyses of commercial examples.
Make it
A recipe on this site made to this style
Every figure below is computed from the ingredients and checked against the ranges above before the page is built.