An experienced wine maker and judge draws on his life’s work as a research scientist in anaerobic fermentation and the work of commercial vintners to give his views of methods that will improve on standard winemaking techniques. The book has been written for winemakers at all levels; all aspects of home winemaking are discussed from the basic equipment to the Wine Clubs that are the backbone of this widespread hobby. The book concludes with a selection of over 50 recipes from the author and his winemaking friends – tried and tested prize-winning recipes that have resulted in a succession of medals and rosettes at wine shows
Alex Hill is the owner of Vigo Ltd, experienced cider and Perry producer, as well as his main business of supplying Cidermaking equipment in the UK. This basic small booklet will give the startup Cidermaker some basics.A very useful booklet to read before starting up on this venture
“Some guys have all the luck.
Andy Hamilton has ‘road tested’over 100 DIY drinks –many of them pleasantly alcoholic- to be made from the plants of the garden, hedge, field and wood, and has brought the results to the pages of his Booze for Free. The result is a home imbiber’s delight, full of lore, sense, entertainment, humour, botany, history and tongue-tantalizing recipes. Hamilton has that wholly underrated, but absolutely essential skill in a practical matters, of writing with pure clarity and absolute readability. His recipes won’t let you down. You may fall down after sampling some of the stronger brews, but that’s another matter”- John Lewis-Stempel, author of The Wild Life: A Year of Living on Wild Food
A very popular title that reprints regularly, it contains full instructions for making real draught ale,bottled and keg beers, lagers and stouts from all over one hundred recipes collected from around the world, all at a fraction of the price you would pay in a pub
This book is universally known as the ‘winemaker’s bible’. This new, completely updated edition with a total sales record of over 3 million copies sold, sets out in metric, imperial and American measures some 150 detailed recipes, all arranged in the months best suited for their making so that winemaking can be pursued all year round. An inspiration to all beginners in winemaking
Make Your Own Favourite Beverages, Germinate and Malt Your Own Grain, Use Many Grain Types and Potatoes, Ferment Your Own Wash, Distil Your Own Spirit, Make Your Own Liqueurs, Make a Bush Still for Oils
This book covers all aspects from planting the vines through cropping and vinification to enjoying the final product. It will help the amateur to produce high-quality wine from home-grown grapes providing the right varieties are used and the simple rules followed
This was the first modern book on home brewing and was an instant success when it was first published in 1963. This latest edition contains information on how to brew fine beers and stouts of authentic flavour and strength
This review is by Tim Bentley, a self confessed homebrew dummy.
“The book as a whole is pretty good. it starts simply and continues slowly building on the information already imparted in the early chapters using easy to follow plain English. If you’re starting from the position that you know nothing (except for the fact that you don’t want to pay supermarket prices for beer) then this is the book for you.
There are some problems for UK readers in that the measurements are in US, i.e. a pint is sixteen fluid ounces rather than the British Imperial 20 oz, and the knock on effect is that the quart is 36oz and the US Gallon is 128oz (6.4 pints or 3600ml), only 80% of a standard UK Imperial Gallon (4500ml).”
Pharmaceutical Note: To convert to UK gallons to make your British 40 pint brew, multiply all quantities, fl oz and dry weight, by 1¼
This book is for anyone who wants to grow and to make good cider, apple juice or even cider vinegar. Whether you have a back garden with a couple of apple trees, several acres of orchard deep in the countryside, or you’re just ‘scrumping’ apples from friends and neighbours every autumn, this book is for you. Here you can learn about the equipment you need, the techniques to use and just how they work as they do. You’ll also learn what to do when things go wrong, and how to put them right! Packed with a wealth of practical experience and understanding, Craft Cidermaking is for beginners and old hands alike
A complete, step-by-step guide to home wine and liqueur making–from flower, fruit, and sparkling wines to sloe gin and cherry brandy–including 100 recipes. Ideal for both beginners and those more experienced, The Art of Making Wine and Liqueurs is a comprehensive guide, with clear instructions and plenty of helpful diagrams and drawings. Winemaker Betty Sampson describes the necessary equipment, the basic principles, and the ingredients; tells you how to prepare and mature your wine–and how to avoid the pitfalls; and offers a marvelous array of recipes for flower, fruit, sparkling, and dessert wines as well as liqueurs.
“This book, first published in 1985, brings to beginners and experts alike a simple method of ’mashing’ for producing the finest flavoured beers, real ales, stouts and lagers from all-grain ingredients. It is the most advanced and comprehensive guide to mashing and brewing.”
The book includes an introduction to the basic principles; recipes; a reference section with a table of problems and their solutions; a glossary; and a buyer’s guide. The recipes are clearly written, with symbols used to designate the different steps. There is a complete variety of wine recipes, using berries, soft fruits, hard fruits, tropical fruits, dried fruits and, of course, fresh grapes.
This is the book for the winemaker who likes the ease and convenience of making wine from concentrates. Invaluable to the flat-dweller who enjoys wine but lacks the facilities to make it from grapes and other fruits. The recipes are formulated from concentrates which are readily available. A book to keep for ready reference