Free Downloads The Home Winemaker's Companion: Secrets, Recipes, And Know-How For Making 115 Great-Tasting Wines

                
              
Free Downloads 
The Home Winemaker's Companion: Secrets, Recipes, And Know-How For Making 115 Great-Tasting Wines
Raise a glass of homemade burgundy and enjoy the fruits of your labor. This informative guide provides an overview of the entire home winemaking process, from the vine (or the boxed kit) to your glass. With more than 100 recipes for a wide range of delicious wines, ports, and champagnes, you’re sure to find a wine to suit your taste. Clear diagrams for setting up your equipment and fail-safe instructions ensure that your home winemaking will be a success. 
Paperback: 288 pages
Publisher: Storey Publishing, LLC (July 1, 2000)
Language: English
ISBN-10: 1580172091
ISBN-13: 978-1580172097
Product Dimensions:  8 x 0.7 x 8.1 inches
Shipping Weight: 1 pounds (View shipping rates and policies)
Average Customer Review:  4.3 out of 5 stars  See all reviews (72 customer reviews)
Best Sellers Rank: #25,193 in Books (See Top 100 in Books)   #20 in Books > Cookbooks, Food & Wine > Beverages & Wine > Wine & Spirits > Wine   #45 in Books > Cookbooks, Food & Wine > Beverages & Wine > Homebrewing, Distilling & Wine Making
Gene Spaziani and Ed Halloran have written a book that needed to be written. The first three chapters are the obligatory "how to make wine" chapters ("Getting Started," "Essential How-Tos" and "Wine from Kits"). These have been done better by others, but the book would be incomplete without them.The meat of this book begins with chapter 4, "Wine from Concentrates." And what a chapter it is, covering 13 specific white wine concentrates (Chenin Blanc to Vino Blanc) and 13 specific red wine concentrates (Barbera to Zinfandel), with recipes and step-by-step instructions for each (all suspiciously similar, but if the shoe fits....).Chapter 5 is "Wine from Juices," and it does a superb job with 15 white grape juices (Chardonnay to Vidal Blanc), 15 red grape juices (Barbera to Zinfandel again, but many in between are different) and one blush.Chapter 6, "White Wine from Grapes," covers 20 great grapes, from Aurora French-American Hybrid to Vidal Blanc French-American Hybrid, with some real classics in between. Chapter 7 is predictably "Red Wine from Grapes," covering another 20 grapes from Alicante-Bouschet to--again--Zinfandel, but the in-betweens are both classic and unusual.Chapter 8, "Wine from Fruit," offers up 14 classic non-grape wines--from Apple to Strawberry. I found some of the ingredients thought-provoking(Epsom salts, for example, in fresh-crushed apple juice), but I found their choices of yeast less than inspiring (their heavy reliance on sweet mead yeast was a bit unimaginative, in my opinion).Chapter 9, "Sparkling and Fortified Wines," offers a very good primer on these subjects, with more emphasis on the latter than the former.
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