Beskrivelse
CONTENTS Introduction 1 The way it should start: Sterilization of equipment, types of sterilization, heat, chemicals, radiation. 2 Selecting the right equipment: Pressing equipment, fermentation vessels, casks, storage vessels, plastics, glassware, corks and bottles. 3 Extracting and adjusting fruit juices for fermentation: Soft, hard and citrus fruits, dried fruits, and concentrates, sugar and acid, useful additives. 4 Preparing the yeast starter: Bakers, dried, liquid and culture yeasts, the starter. 5 Managing the fermentation: Getting the fermentation going, traps, theory, enzymes explained, alcohol and other by products. 6 Racking, sweetening and fortifying 7 Ageing: The mechanism, causes and effects with various wines. 8 Filtration and fining: Filter papers, suction pump, cellulose or asbestos pulp, finings, selecting right method. 9 Bottling: Bottles, corks, avoiding oxidation, dressing the bottle….
