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By Jon Iverson. This is the best book on home winemaking, bar none. Although the book is exclusively geared toward fermenting wine grapes, all winemakers will benefit from Iverson's detailed, concise, and accurate text. Whenever we have a question, we turn to Iverson. Includes chapters on malolactic fermentation, oak maturation, sparkling wines and concentrates. 222 pages.
Exotic wines, honey meads, spicy metheglins, and fruity melomels there's no end to the great-tasting elixirs you can make using ingredients from your local market and your own backyard. Instructions and recipes for apricot wine, marigold wine, lemon-thyme metheglins, rose hip melomel, and more. Softcover, 169 pages.
An excellent primer for beginning winemakers. Instructions and tips for making kit wine and fresh grape wine, plus 115 recipes. 288 pages, softcover.
Alison Crowe, Winemaker magazine's "Wine Wizard", supplies practical, easy-to-follow answers to many questions and problems — from choosing raw ingredients to fermentation.
by Terry Garey. The winemaking equivalent of Papazian's New Complete Joy of Homebrewing. An easy-to-follow introductory book that takes the aspiring winemaker from the first concentrate batches up to advanced formulations like "Spiced Banana Sherry" and "Watermelon Blues Wine." Starting from scratch, Garey shows how to make good wine every time from easily found ingredients and equipment. 274 pages.
by C.J.J. Berry. Good how-to book. Covers everything. A bit more concise than Progressive Winemaking. 235 pages.
92 pages of helpful information from the American Wine Society.
This book covers all aspects of cold climate viticulture. The authors, Bob Parke and Tom Plocher, draw upon the experience of winemakers from Minnesota, Wisconsin, Northern Europe and even Inner Mongolia. If you've ever lamented the fact that grape growing is impossible in Northern climates, this book will provide the foundation for success. 178 black and white pages, plus 7 full color pages.
By Ken Schramm. This book is by far the most detailed and authoritative book on home meadmaking we have seen. Beginning with a history of mead and definitions of the major styles, this book covers procedures, ingredients and techniques in depth. Contains chapters on varietal honeys, melomel, pyment, metheglin, and braggot. Schramm includes a section of his own recipes for traditional and show meads. Softtcover, with b/w photos; 212 pages.
By Proulx & Nichols. New, revised edition. Best book on how to make, harden, distill, judge, drink and enjoy this historic beverage. 217 pages.
An exhaustive compendium of 1-gallon recipes for country wines made from just about anything you can think of (Concord grape, watermelon) and some things you might not have thought about using for wine (turnips, onion). 34 pages.
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