Making Sparkling WinesPaperback
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- Publisher: Special Interest Model Books
- Format: Paperback | 128 pages
- Dimensions: 145mm x 203mm x 10mm | 159g
- Publication date: 10 January 1998
- Publication City/Country: Hemel Hempstead
- ISBN 10: 1854861190
- ISBN 13: 9781854861191
- Edition: 2, Revised
- Edition statement: 2nd Revised edition
- Illustrations note: 10 black and white photographs; 12 line drawings; 4 tables of data
- Sales rank: 452,350
Sparkling wines, or champagnes, are synonymous with celebration and happiness. These festive wines have a charm and attraction all their own. The authors have spent decades exploring the techniques of sparkling wine production and discovering the secrets of producing champagne-like wine of superb quality. For any winemaker to be able to produce his or her own sparkling wine is one-upmanship to the nth degree! Yet it is perfectly possible. In this revised and updated edition, the authors share their expertise with you, and whether you are a beginner or an experienced winemaker, you will find this book contains all the information necessary to make your own sparkling wines.
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The late John Restall lived in Twickenham and had been making wines since 1955. He was an active member of his local amateur winemaking circle where he shared his experiences of winemaking with other enthusiasts and he loved to visit wine-producing regions abroad to learn professional methods.The late Donald Hebbs was also a keen wine and beer maker who won many major awards at local, regional and national wine shows. He started making sparkling wine in 1967 and it won three national awards: 1st Prize in 1968, 2nd in 1969 and 1st in 1971. His sparkling wine also won "Best in Show" at the Middlesex Wine Festival in 1970. He was a member of the Amateur Winemakers National Guild of Judges for Wine and Beer and was a well-known lecturer on both subjects.
Table of contents
Why Make Sparkling Wines? Champagne. Other Sparkling Wines. Bottles and Closures. Ingredients to Use. The Basic Wine. Recipes; Racking, Clarification and Assessment. Adjusting Sugar Content. Bottle Fermentation. Maturing. Shaking Dow the Yeast. Disgorging and Sweetening. Tank Method. Tasting. Serving.