Description
Book SynopsisThis book is a round-the-year guide to wine and beer making, covering dry and sweet wines, beers, lagers, liqueurs and fortified wines. In the introduction, the author explains the basic principles of the craft and advises on health and safety and the choice, use and care of equipment. The main body of the text, fully illustrated with delicate line drawings, is a season-by-season guide to ingredients and recipes for making wines and beers to suit all tastes.
Table of ContentsContents: Winemaking Basic Principles; Ingredients; Winemaking Process; Serving Your Wines; Beer and Brewing; Equipment; The Brewing Process; Spring Recipes; Summer Recipes; Autumn Recipes; Winter Recipes; Acidity Measurement; Gravity Readings; Blending Your Own Liqueurs; Wired Sparkling Wine Stoppers; Poisonous and Unsuitable Plants for Winemaking. Spring: Silver Birch; Dried Peach and Apricot; Prune; Coltsfoot; Dandelion; Rhubarb; Gorse; Broom; Brown Ale; Honey; Buttercups; Honeysuckle; Mayflower; Dried Elderberry; Rose Hip Syrup; Dried Elderflowers; Lager. Summer: Roses; Grapevine; Redcurrants; Gooseberries; Herbs; Parsley; Rumtoft; Strawberries; Blackcurrants; Raspberries; Flower Wines; Salad Burnett; Apricots; Cherries; Peaches; Plums; Dewberries; Beetroot; Huckleberries; Bilberries; Bitter Beer. Autumn: Apples; Blackberries; Elderberries; Damsons; Sloes; Marrow; Christmas Ale; Medlar; Quince; Pear; Rose Hips; Fruit Juices; Liqueurs; Ginger Beers. Winter: Dates; Coconuts; Christmas Mull; Rumtoft; Carrots; Raisins; Tangerines, Mandarins and Satsumas; Tea; Mulled Ale; Seville Oranges; Grapefruit; Parsnips; Exotic Fruits; Stout; Sparkling Wines.
