Learn Brewing and Wine making. This book is a sturdy guide to the world of fermented drinks. It will make an ideal addition to your drink-making library and become your go-to book when you want to quickly access information on a particular drink. Those who seek an understanding of the chemistry underlying fermentation will also be rewarded. The same fermentation process is involved in the production of non-alcoholic drinks, and we cover a number of those too.
This book is more than a good read though. It is intended to inspire you into action. Once you know more about fermented drinks you will be confident in attempting to make them yourself. Try using some of our step-by-step guides, or modify them to suit your needs. When you get started you’ll be able to make use of the many benefits of fermented drinks, from financial savings to a sense of achievement.
Table of Contents
CHAPTER 1: HISTORY, SCOPE AND NATURE OF ALCOHOLIC DRINKS
CHAPTER 2: THE SCIENCE: CHEMICAL & MICROBIOLOGICAL PROCESSES
CHAPTER 3: PROBIOTIC DRINKS
CHAPTER 4: BREWING BEERS
CHAPTER 5: BREWING CIDERS
CHAPTER 6: MEAD
CHAPTER 7: WINE
CHAPTER 8: SPIRITS AND FORTIFIED WINES
CHAPTER 9: NO OR LOW ALCOHOL BREWED DRINKS
CHAPTER 10: OTHER VARIATIONS ON BREWED DRINKS: GETTING INVENTIVE
About the Author:
John L. Mason Dip.Hort.Sc., Sup’n Cert., FIOH, FPLA, MAIH, MACHPER, MASA
John Mason has had over 35 years experience in the fields of Horticulture, Recreation, Education and Journalism. He has extensive experience both as a public servant, and as a small business owner. John has held positions ranging from Director of Parks and Recreation (City of Essendon) to magazine editor.
John is a well respected member of many professional associations, and author of over thirty five books and of over two thousand magazine articles. Even today, John continues to write books for various publishers including Simon and Shuster, and Landlinks Press (CSIRO Publishing).