Home Winemaking For Dummies

Part I: Motivations, Materials, and Methods.

Chapter 1: Making Great Wine at Home.

Chapter 2: Finding Good Grapes.

Chapter 3: Provisioning Your Home Winery.

Chapter 4: Obsessing over Temperature, Oxygen, and Sanitation.

Part II: Phases and Stages.

Chapter 5: Sorting, Crushing, and Pressing.

Chapter 6: Letting Yeast Do Its Thing: Fermentation.

Chapter 7: Doing the Post-Fermentation Tango.

Chapter 8: Aging and Blending.

Chapter 9: Finishing and Bottling.

Chapter 10: Storing, Serving, and Starting Over.

Part III: Deeper Into Reds.

Chapter 11: What's Special about Red Wines?

Chapter 12: Bold Bordeaux Reds.

Chapter 13: Ravishing Rhône Reds.

Chapter 14: Handling the Hard Cases.

Chapter 15: Up-and-Comers and Off-the-Radars.

Part IV: Deeper Into Whites.

Chapter 16: What's Special about White Wines?

Chapter 17: Fruity, Herbal Whites.

Chapter 18: Aromatic Whites.

Part V: Beyond Red and White.

Chapter 19: Thinking and Drinking Pink.

Chapter 20: Dessert, Fortifi ed, and Sparkling Wines.

Part VI: The Part of Tens.

Chapter 21: Ten Mistakes Most Home Winemakers Make at Least Once.

Chapter 22: Ten Ways To Save Money (and Make Better Wine).

Chapter 23: Ten Differences between Wine(makers) and Beer(brewers).

Part VII: Appendixes.

Appendix A: Glossary.

Appendix B: Conversions.

Appendix C: Resources.

Appendix D: Sulfur Dioxide (SO2) and pH.

Index.