Written specifically for starters and professional amateurs, this book explains home winemaking in rather practical ways, emphasizing on the newest fermentation techniques of red as well as white wine grapes. Thorough information on supplies, equipment, and mistakes to take care of shall make starting-up easy. Superior winemakers will be grateful for complete explanations of refined subjects like extended maceration sparkling wines, malolactic fermentation, and chemical testing. The new edition also contains information regarding oak barrels. This manual is dedicated completely to grape-made wine rather than fruit wines.
Jon Iverson has authored a book anybody may use with assurance and reliability. His style of writing is clear-cut, brief and lay-oriented, so both novice and advanced winemakers will get a feeling that this book is for them to employ in their everyday lives. For the novice, it is delectably complete and for the professional winemaker, it boasts of plenty of method and valuable as well as useful insight.
The authors treatment of cold soaking, acidity, malolactic fermentation, sparkling wine methods, total and carbonic macerations fining, and oaking, shall prove to be of immense value. Although many would agree that such topics are highly advanced, the author explains the overall procedure so fluently that the novice might never feel any difficulty whatsoever. Similarly, the appendices contain tables, procedures, resources and insights everyone shall find valuable
It describes the whole process in a step-by-step manner with handy and useful suggestions. Despite being simple, it does not ignore the fundamental scientific and technical points. Correct and optimum quantities of additives and chemicals are all noticeably outlined and attuned to the typical volumes needed for home winemaking. The section on the bringing into play of the oak additives has received a lot of admiration. It also consists of brilliant information on cleanliness, racking, the correct usage of sulphites and fining.
