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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
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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.
Chardonnay/Semillon
The combination of these two exceptional varieties gives a depth of complexity and character. Dry, fruity bouquet accented with a hint of oak (using the oak chips).
Sweetness: Dry Oak: Light
Approx ABV 11%
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.
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