Diversion: bitter vermouth based on 2010 Mike & Pam blend

Just before the big new wine party last week I made a batch of vermouth with the same herbs as the March 17 batch and 1.5 liters of Mike & Pam's 2010 Cab S / Merlot / P. Verdot blend.  I barely sweetened the full 2 liters (1.5 wine + .5 fortification): 1 tbsp caramelized sugar, then 2 more tbsp added to the whole.  Peter and I tasted it before the party and agreed that it was fine for confirmed bitters drinkers, but would want more sweetening for general consumption.  I added a 1/4 cup more sugar.  Et voila.

2012 Muscat, 2nd bottling

Nephew Jake and we bottled the next carboy of Muscat on Friday the 7th - good thing we did because we went through four cases of it at the big Puttanesca & New Wine blowout.  Clean as a whistle.  What we have left now is another carboy that is 90% regular Muscat and 10% ramato we made from the same grapes, and another cb that's 100% ramato.