How do you make a vermouth?

For the base wine:

- 1 gallon (3.8 liters) of dry white wine, such as Sauvignon Blanc or Pinot Grigio

- 1/4 cup (50 grams) of sugar

- 1/2 teaspoon (2 grams) of wine yeast

For the botanicals:

- 1/4 ounce (7 grams) of dried wormwood

- 1/4 ounce (7 grams) of dried gentian root

- 1/4 ounce (7 grams) of dried orange peel

- 1/4 ounce (7 grams) of dried lemon peel

- 1/4 ounce (7 grams) of dried cinnamon stick

- 1/4 ounce (7 grams) of dried cloves

- 1/8 ounce (3 grams) of dried cardamom seeds

- 1/8 ounce (3 grams) of dried coriander seeds

- 1/8 ounce (3 grams) of dried fennel seeds

Instructions:

1. Prepare the base wine. Add the sugar and wine yeast to the white wine and stir until dissolved. Cover the container with a cheesecloth and let it sit in a warm place for 5 days, or until fermentation is complete.

2. Strain the wine. Strain the wine through a cheesecloth into a clean container. Discard the sediment.

3. Add the botanicals. Add the dried wormwood, gentian root, orange peel, lemon peel, cinnamon stick, cloves, cardamom seeds, coriander seeds, and fennel seeds to the strained wine. Stir well.

4. Cover and let steep. Cover the container and let it steep for at least 2 weeks, shaking it occasionally.

5. Strain the vermouth. Strain the vermouth through a cheesecloth into a clean container. Discard the botanicals.

6. Bottle the vermouth. Bottle the vermouth and seal it tightly. Let it sit for at least 2 weeks before drinking.

Vermouth can be stored for up to 6 months in a cool, dark place.