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
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
A full bodied blended wine exhibiting rich black currant fruit flavours from Cabernet Sauvignon, and
blue plum and spice notes from Shiraz.
Sweetness: Dry ¦ Oak: Heavy
3- 4 Week Fermentation time.
NO fermenting Sugar Required Basic Brewing Equipment Also Required