Fruit juices, wines, vinegars and liqueurs

Book: Fruit juices, wines, vinegars and liqueurs

Processing homegrown fruit and berries, as well as wild fruits from the garden or nature, into juice, wine, or liqueur is an appealing hobby for some, and an important method of utilizing fruit for others.

Contents:

• The fruits and their suitability
• Six basic rules for processing fruit
• The important microorganisms
• Juice extraction
• Preserving the juices
• Clarifying, mixing and preparing for drinking
• The preparation of fruit wines
• Vinegar production
• The production of fruit liqueurs
• The importance of fruit drinks

In this book, the author demonstrates simple and reliable methods for making juice and wine.

For the new edition, the author has thoroughly revised the texts and incorporated new findings.
Also new is a chapter on vinegar production, which is attracting steadily growing interest from producers and consumers.

Heinrich Thönges . 4th, updated edition. 2002. 124 pages, 52 color photos, 28 drawings, paperback.