Written expressly for beginning and advanced amateurs, this guide explores home winemaking in practical terms, focusing on the latest fermentation techniques of both red and white wine grapes. Detailed information on equipment, supplies, and mistakes to avoid will make getting started easy. Advanced winemakers will appreciate full explanations of sophisticated topics such as malolactic fermentation, extended maceration sparkling wines, and chemical testing. Also included in the new edition is information on the use of oak barrels. Unlike other winemaking manuals, this is devoted entirely to wine made with grapes instead of fruit wines.

About the Author

Jon Iverson is a skilled winemaker with more than twenty years of experience fermenting wines grapes from Washington, Oregon and California. He freely shares his knowledge and experience with winemakers. The first 7 chapters of the Third Edition were written for beginning winemakers, who stand to take a giant step up the learning curve. The later chapters and appendices are aimed at serious amatuers wanting answers to their more technical questions.

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