Home Winemaking Step by Step: A Guide to Fermenting Wine Grapes
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Written expressly for beginning and advanced amateurs, this guide explores home winemaking in practical terms, focusing on the latest fermentation techniques of both red and white wine grapes.
This new edition is more user-friendly than ever, containing an expanded offering of tips and advice to help winemakers obtain the best possible yield as well as descriptions of new yeasts, chemicals, and additives available.
Detailed information on equipment, supplies, and how to arrange a source for good grapes as well as mistakes to avoid makes getting started easy.
Advanced winemakers will appreciate full explanations of sophisticated topics—such as malolactic fermentation, sparkling wines, concentrate kits, and blending—and listings of websites for supplementary information.
Iverson. Fourth Edition. The best beginning wine book that we have read now in its fourth edition.
Includes chapters such as All About Oak, MaloLactic Fermentation, Fermentation Variations, Trouble Shooting, and Concentrate Kits. Also includes descriptions of grape varieties.
The new 4th Edition contains the following updates:
Improved core advice for fermenting both reds and whites. Expanded discussion of making rosés
Added section on Enological Tannins and Enzymes
Updated advice on when to pick
New handy table for amelioration to lowering Brix pre-fermentation
New tips and insets
Updated list of reference and supplier websites