Distilcalc Brewing & Distilling Library-The Wine and Mead Recipe Book

Every recipe with the numbers you actually need: ingredient weights, target gravity, final gravity, alcohol, and how many bottles you get. Most home winemaking books tell you to add sugar "to taste" and leave you guessing. This one does not. All 45 recipes are written for a standard 20 litre batch and give you the exact mass of fruit, sugar or honey, the gravity to read before you pitch, the gravity to expect at the end, the yeast and nutrient doses, the racking weeks and the bottle count. Start with classic grape wines from fresh grapes or a kit. Move through fifteen fruit and country wines built on whatever the season gives you, from apple and blackberry to rhubarb, elderflower and dandelion. Then fifteen meads: dry, semi-sweet and sack traditionals, melomels, metheglins, braggot and bochet. Finish with port-style fortified reds, a bottle-fermented sparkling wine and a quick-drinking nouveau red you can open eight weeks after the harvest. Inside you will find: - 45 complete recipes, each on a single reference card with ingredients, gravities, yeast, nutrients, timings and yield - A five chapter foundation course on equipment, sanitation, sugar and honey gravity, yeast and nutrient management, acid, tannin, pH and sulfite - 20 diagrams covering racking, fining, hydrometer technique, staggered nutrient timing, bottle conditioning and fault diagnosis - A QR code on every recipe card linking to the matching free calculator at distilcalc.com, so you can rescale any batch in seconds - A Find the Right Recipe matrix that sorts all 45 by how soon you want to drink, difficulty, sweetness and strength - Chapters on clearing and stabilising, back-sweetening, oak, blending, ageing, bottling and a fourteen point fault table >Written for the winemaker who wants to repeat a good…