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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
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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
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.
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.
