Elements of wine making by Maynard A. Joslyn

Cover of: Elements of wine making | Maynard A. Joslyn

Published by College of Agriculture, University of California in Berkeley, Calif .

Written in English

Read online


  • Wine and wine making

Edition Notes

Book details

StatementM.A. Joslyn and W.V. Cruess
SeriesCircular / California Agricultural Extension Service -- 88, Circular (University of California Agricultural Extension Service) -- 88.
ContributionsCruess, W. V. (William Vere), 1886-1968
The Physical Object
Pagination64 p. :
Number of Pages64
ID Numbers
Open LibraryOL24997659M
LC Control Number35000001

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This comprehensive handbook is highly recommended for those with a keen interest in wine production, and Author: William V. Cruess. This is a good book if you're not already making your own wine. As you read through the introduction you start to notice the grammatical errors, and have to question the quality of work within (after all it is the revised second edition).

I suppose I was looking for a more in depth approach, and the errors irk me/5(27). pressing (with a wine press) and then fermented in a carboy or fermentation bottle (secondary fermentor). red A pulp fermentation is used to maximize color and flavour extraction, necessary in making red wines.

It basically means making a pulp of fruit by crushing and fermenting on the pulp without extracting juice first. If you’ve been thinking about making your own wine but not sure where to start, my suggestion to you is to get a good wine making book. There are many excellent wine making books that cover everything from making good ole country-style wines to making wines from fresh grapes.

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