CONTENTS
Introduction
1 The way it should start:
Sterilization of equipment, types of sterilization, heat, chemicals, radiation.
2 Selecting the right equipment:
Pressing equipment, fermentation vessels, casks, storage vessels, plastics, glassware, corks and bottles.
3 Extracting and adjusting fruit juices for fermentation:
Soft, hard and citrus fruits, dried fruits, and concentrates, sugar and acid, useful additives.
4 Preparing the yeast starter:
Bakers, dried, liquid and culture yeasts, the starter.
5 Managing the fermentation:
Getting the fermentation going, traps, theory, enzymes explained, alcohol and other by products.
6 Racking, sweetening and fortifying
7 Ageing:
The mechanism, causes and effects with various wines.
8 Filtration and fining:
Filter papers, suction pump, cellulose or asbestos pulp, finings, selecting right method.
9 Bottling:
Bottles, corks, avoiding oxidation, dressing the bottle....
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