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With the help of a good quality homebrew book you can start to produce much better beer as well as learn from some of the mistakes of more experience

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  • Now in its third edition, this book contains tests and reliable recipes, many of which are unique to this publication. However certain well-tried favourites are also to be found within these pages

  • Know how you can  ensure your own brew is wholesome. Details of many old and unusual beers

  • 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

  • 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       

  • Handbook of enology: Volume 2. The chemistry of wine stabilization and treatments.

    Author(s) : Ribereau-Gayon, P. ;  Glories, Y. ;  Maujean, A. ;  Dubourdieu, D.

    Author Affiliation : Correspondence address: Faculty of Oenology, Victor Segalen University of Bordeaux II, Talence, France.

    Editors : Ribéreau-Gayon, P.Glories, Y.Maujean, A.Dubourdieu, D.

    Book : Handbook of enology: Volume 2. The chemistry of wine stabilization and treatments 2000 pp.404 pp.

    Abstract : This book was originally published in French in 1998. It is intended for winemakers, students of oenology or vinification and chemists working in winemaking, and combines chemical theory with the day-to-day work in the latter stages of winemaking. It discusses the scientific basis and technological problems of winemaking and the resulting consequences for the practitioner. The book is divided into 2 sections: Section I covers the chemistry of wine formation and its composition, and has 7 chapters: organic acids in wine; alcohols and other volatile compounds; carbohydrates; dry extract and minerals; nitrogen compounds; phenolic compounds; and varietal aroma. Section II deals with the stabilization and treatments of wine in 6 chapters: chemical nature, origins and consequences of the main organoleptic defects; the concept of clarity and colloidal phenomena; clarification and stabilization treatments: fining wine; clarifying wine by filtration and centrifugation; stabilizing wine by physical and physiochemical processes; and aging red wines in vat and barrel: phenomena occurring during aging.
  •     In How to Distill, you’ll learn every aspect of home distilling, from the fundamentals to controlling flavour development to packaging. It doesn’t matter if you want to be a moonshiner or whiskey maker, a rum distiller or gin infuser, this book will get you started on your journey.

  • This essential and groundbreaking reference gives a comprehensive overview of one of the most fascinating, important, and controversial trends in the world of wine: the scientific and technological innovations that are now influencing how grapes are grown and how wine is made. Jamie Goode, a widely respected authority on wine science, details the key scientific developments relating to viticulture and enology, explains the practical application of science to techniques that are used around the world, and explores how these issues are affecting the quality, flavor, and perception of wine. The only complete resource available on the subject, “The Science of Wine: From Vine to Glass” engagingly discusses a wide range of topics including terroir, biodynamics, the production of ‘natural’ or manipulation-free wines, the potential effect of climate change on grape growing, the health benefits of wine, and much more. It covers some of the most hotly debated issues including genetically modified grape vines, sulphur dioxide, the future of cork, and wine flavor chemistry. More than 100 illustrations and photographs make even the most complex topics clear, straightforward, and easy to understand. This title is engagingly written for a wide audience of students, winemakers, wine professionals, and general readers interested in the science of wine.

  • 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

  • How to reproduce the flavour and quality of commercial wines in your own home. Sauternes, hocks,  Madeiras and champagne are all possible with the help of this book

  • 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 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

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