These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time.

The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification (MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others) in wine production from non ...

Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.

"Combines the best of traditional knowledge and techniques with up-to-date, scientifically based practices to provide today's cider makers with all the tools they need to produce high-quality ciders"--Page 4 of cover.

The book is meticulously presented in a format that honors its literary context, promising to hold the interest of both historians and enthusiasts of domestic heritage. Harry Roberts, alongside Charles Mrs.

Clear, simple language, numerous illustrations, and detailed step-by-step instructions, lead you through making fresh and delicious sweet and hard ciders - including blended and sparkling ciders; building your own working apple press; ...

The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks.

In The Compleat Meadmaker, veteran meadmaker Ken Schramm—one of the founders of the Mazer Cup Mead Competition, North America’s oldest mead-only competition—introduces the novice to the wonders of mead.

This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual ...