The book is a supplement to the instructions normally included in a wine concentrate or beer malt (food products for making wine and beer at home). The book contains more detailed instrucitons to ensure that the home brewer makes a successful "batch". Included in these instructions are "tips" and hints that the author has discovered gives a better result. Included at the back of the book is a summary of the instructions given in the book. There are a number of illustrations regarding the equipment used in making wine and beer. The web-site of the author's store (Corks & Kegs) is included with the book along with the e-mail address for the store. Every One or two months the author updates the web-site with additional hints and tips or just general information as a service to his customers. As well, any questions directed to the author by e-mail will be answered as soon as possible. Pointers to the web-sites of the store's major suppliers are also included. These web-sites have both product descriptions and information as well as technical help for the home brewers.
Book Description
Editorial Reviews
About the Author
Dwight Wandler graduated from university with a science degree more years ago than he cares to remember. He spent 8 years in the Canadian Armed Forces and when he obtained his release he moved to Calgary and entered the Oil Industry. He has worked for a number of oil companies in a variety of roles supporting computer applications. He started making beer as a hobby back in 1985 and his wife absolutely despised the results of his labours despite all his efforts. It must be said that Dwight fell in love with the British style beers on his first visit to Britain and his efforts are mainly directed to the ales and heavier style lagers. To appease his mate he began making wines for her and discovered that although he was not that crazy about wines bought through commercial outlets the wines he made from concentrates were pretty d__n good. When he left the oilpatch he consulted in the computer business for several years before opening a retail store in 1994. He was one of the first to produce a short (30 minute) video showing people how to make wine - copies are kept in the store and still loaned to customers when they are beginning. Several customers suggested to Dwight that he write a small book for his customers - so he did. To date he has sold almost 4,000 copies of the book.
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Most Helpful Customer Reviews
4.0 out of 5 stars
A worthwhile book for the beginner or experienced winemaker.,
By A Customer
This review is from: A Practical Guide to Making Wines and Beers from Concentrates (Paperback)
I bought the book after I had been making wine for 4 years. Dwight does offer clear and concise instructions. There are some things I don't do or find necessary, such as soaking the corks for 12 hours before bottling. I find 15 to 20 minutes is usually enough. I have always been able to use warm tap water without affecting the fermentation, but this may vary for household to household, depending on the amount of water flushed throught the HW tank in a week.I also make wine from unconcentrated juice bought at a local Italian Supermarket and Dwight has been helpful in this process, although the main instructions came from a supplier, Spagnols in Vancouver.
1.0 out of 5 stars
The worst possible book for the beginner.,
By A Customer
This review is from: A Practical Guide to Making Wines and Beers from Concentrates (Paperback)
As a food technologist and a home winemaker, I was interested in this book. Not only am I amazed at the depth of Dwight's misunderstanding of process technology, but his off-the-cuff junk-science explanations for chemical interactions made me laugh at several points. Avoid this book: there are better ones out there.
5.0 out of 5 stars
Dwight tells it "like it is" without excess verbiage.,
By A Customer
This review is from: A Practical Guide to Making Wines and Beers from Concentrates (Paperback)
If you, like me, have found manufacturer's instructions that come with wine kits a bit vague, and often even contradictory, you will love this small volume. Dwight tells it "like it is" without excess verbiage, giving us the benefit of many year's experience in wine and beer making. He offers the amateur some real choices in techniques and equipment, and some very enlightening advice on timing, especially. His concise explanations of what each added chemical does is especially valuable, as that can lead to you making "educated" choices rather than "let's see what this might do" ones. As he says, winemaking and beer making are arts, not sciences, and he suggests how we can add our own artistic license to the seemingly scientific instructions that come in the box. Especially given the low price, buying this book should be a no brainer!
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