Wine Makers Manual - A Guide for the Home Wine Maker and The Small Winery
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Book Overview
Two years after Prohibition was repealed, a New York newspaperman set down how to turn a crop of fruit into something worth drinking, at the kitchen bench or on a modest commercial scale.
Wine Makers Manual was first published in 1935, when Americans could legally make their own again for the first time since 1920 and most had forgotten how. In fewer than a hundred illustrated pages it covers what a beginner actually needs: choosing and handling the fruit, the press, the ferment, racking, ageing, bottling, and the kit each stage calls for, with enough detail for a small commercial cellar as well as a household batch.
Peyton Boswell (1879-1936) is better remembered as an art critic for The New York Tribune and the founder of The Art Digest, but he writes here as a plain instructor, for the reader with a glut of fruit and no idea what to do with it. The result is short, unfussy and entirely practical, and it catches American winemaking at the moment it had to be learnt all over again.
This edition features:
The complete text written for makers in the first years after repealClear stages from fruit selection and the press through the ferment, racking, ageing and bottlingAdvice on casks, jars, cellar temperature and scaling a household batch up to a saleable quantityThe original illustrations, reproduced alongside the full text of the first editionA compact reference for hobby makers, fruit growers and readers of American drink historyCustomer Reviews
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