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
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.
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 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