I'd recommend The Way to Make Wine: How to Craft Superb Table Wines at Home as a starting point. It is clear, has good graphics and isn't overwhelming. Then, as you gain experience, this is the book to own and use for variations, clear problem-solving on difficulties faced, and as a reference book. If the topic comes up in home winemaking, the information is here in this book. Recommended bung sizes for common containers? Yep, table 2-3 on page 90. Measuring volatile acidity? Page 134 with the caution that this is an advanced technique requiring lab gear.
Though it's a great book, let me say that some of what is presented in the book is not consistent with what I would consider reasonable home winemaking. Though measuring the sugars, alcohol, and acid is all fine with me, there's a bit too much (for my taste) adding of modifiers to the wine (gum arabic and tannisol for example to alter the wine). That seems like something that's acceptable in a product that must turn out "correctly" each time, like a McDonald hamburger, but dodgier in a product like wine that we assume will be grapes, yeast, residual sulfur, and fining agent only. I mean, the loaf of bread I buy at the grocery store has ten ingredients, but the one I make at home has five (flour, yeast, salt, sugar, and water). Mine doesn't turn out perfectly (and reproducibly) the same each time, but that's part of the game.Get more detail about Techniques in Home Winemaking: The Comprehensive Guide to Making Chateau-Style Wines.
No comments:
Post a Comment