"Filled with strong basic knowledge for beginners and techniques and tricks for more experienced vintners." —Time magazine
From the Author
My goal in writing this book was a reference book containing all of the information that a home winemaker needs from beginning to end. The first 7 chapters describe the basic procedures for the fermentation of both red wines and white wines. The first chapter, the table of contents and index can be read on the Internet. The book is devoted entirely to fermentation, with no effort having been made explore different wine regions, wine appreciation or wine lore in general. The book is unique in that its scope is restricted to grapes and it assembles in one source all pertinent information about the latest fermentation techniques.
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