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First Steps in Winemaking Unknown Binding – 9999


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Product Details

  • Unknown Binding
  • Publisher: Amateur Winemaker
  • ASIN: B000UQU2IE
  • Product Dimensions: 6.8 x 4.2 x 0.6 inches
  • Shipping Weight: 8 ounces
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #8,610,611 in Books (See Top 100 in Books)

Customer Reviews

A very clear and reliable book.
ClosetBrewer
I just made a lovely banana wine and can't wait to try more of the recipes.
M. Carlson
A great read and excellent reference for all winemakers.
Country Boy

Most Helpful Customer Reviews

70 of 74 people found the following review helpful By Jack B. Keller, Jr. on June 18, 1998
Format: Paperback
C.J.J. Berry is a legend to winemaking hobbiests worldwide as the man who had a winemaking recipe for just about any ingredient. For literally tens of thousands of home winemakers, this is the only reference book they ever had or needed.
When it first appeared, the layout of "First Steps in Winemaking" was quite unique. After an admirable discussion of the basic principles of home winemaking, Berry then presented his recipes on the basis of the month in which the principal ingredients are readily available at market or are typically harvested in the British home garden. There are three things wrong with this format.
Firstly, citing harvest months for various ingredients geographically limits the accuracy of the format. Harvest times for any crop will vary greatly around the world, but they can differ from Britain's calendar by six months for gardeners in, say, Australia. Berry's treatment works fine in the British Isles and many other places, but certainly this is not universally so. In his later books, Berry abandoned the calendar-month format of "First Steps...."
Secondly, at least in developed countries, there is no longer a need to be tied to calendar-month availability of ingredients. Advances in cargo transport and refrigeration over the past 50 years have made dependency on local crops a thing of the past. Almost any ingredient can be found in the modern supermarket or produce center at any time.
Thirdly, Berry's presentation of recipes by month results in dependence on the index in order to find recipes for a particular ingredient. This is perhaps the greatest shortcoming of the book's layout. An alphabetical listing of recipes, as he used in subsequent books, would have been more convenient.
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12 of 13 people found the following review helpful By Robert Huffstedtler VINE VOICE on February 10, 2003
Format: Paperback Verified Purchase
The book is essentially divided into two sections. The first covers the basic principles of wine making: the science behind it, the key ingredients, and the necessary tools and techniques. The second half is a pretty substantial list of recipes, concentrating heavily on country wines.
Sadly, the coverage of the principles and techniques was too brief, particularly with regard to timing. I am still at a bit of a loss as to how long one should allow the aerobic ferment to take place, how long for the anaerobic format and so on. I think I'll be getting another book that focuses more on technique before I make my first attempt.
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3 of 3 people found the following review helpful By Donald Ravenowski on July 27, 2004
Format: Paperback
This book has many, many recipes that can inspire even the most seasoned winemaker, yet it is simple enough for the beginner. A must-have, in my opinion.
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2 of 2 people found the following review helpful By Dorothy J. Lafond on December 16, 2007
Format: Paperback Verified Purchase
This is the third copy of this book I have purchased. I gave the first one away. Ordered another for a friend and hope I can hold on to this copy for a while. I find this the best and easiest to follow and have made multible wines with these receipes. I highly recommend the book - especially the Mead.
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1 of 1 people found the following review helpful By J. E. Yelding-Sloan on January 6, 2009
Format: Paperback
I've been making wine at home successfully for several years now from recipes but have never had a How To book. Berry's guide is so useful and helpful even though one might skip over some of the more elemental bits. Even if you think you know what you're doing, it's good to have the whole process covered fully step by step. Also, his charming English manner makes for fun reading. Reading this book will make you feel like you've been taught by a tweedy old major in his shed in the English countryside. Also lots of recipes for things I'd never even considered fermenting according to a yearly month by month calendar which should appeal to people interested in a seasonal, locavore type lifestyle. Start here!
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By lodgeskins on December 10, 2009
Format: Paperback
I suppose that if you were to read this book and follow it's instructions, you could likely produce a decent enough wine. However, if you really want a proper education on the subject, look elsewhere. Some might argue that this is merely a "starting point", but I'd rather not have the rudiments glazed over. Check out "The way to make wine" if you are considering making wine from grapes or pressed juice. I have only just started it, but it is a much more informative, well written book.
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Format: Paperback Verified Purchase
I had a glut of fruit last year, and if the same happens this year, I want a good guide for making fruit wines. This book has some useful info and recipes, so I'm excited to give them a try. Everything seems to be well explained, but so far, I can't speak to the quality of the wines.
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By Thomas H. Kunich on March 19, 2014
Format: Paperback Verified Purchase
There is a whole lot more to making wine than reading a book about it and then trying it out.
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