This is a good book for someone who wants to get started in making wines. It's well written, entertaining and Terry encourages you to go with the flow and experiment, hence the recipes are all for 1 gallon batches of nearly any kind of wine you can imagine. So, if something doesn't work out, you haven't lost a lot except for time. Unfortunately, she doesn't tell you how to alter the recipes to make larger batches. (It isn't quite as simple as doubling or tripling the ingredients, but almost.)
Terry simplifies the wine making process but in so doing, some of the reasons for doing things and specifics are left out. And because there have been developments in equipment and supplies since this book was written, some of it isn't applicable anymore. For example, Terry mentions that no yeast can survive beyond a particular PA (potential alcohol) level when today, there are yeasts that can indeed survive and thrive at that level. She also recommends boiling the corks before corking when today's corks definitely should not be boiled at all. And there are more.
But, I'd get this book for the recipes and the entertainment value alone. Read it first, make a batch of wine and join a wine making forum online to refine your technique.
Terry simplifies the wine making process but in so doing, some of the reasons for doing things and specifics are left out. And because there have been developments in equipment and supplies since this book was written, some of it isn't applicable anymore. For example, Terry mentions that no yeast can survive beyond a particular PA (potential alcohol) level when today, there are yeasts that can indeed survive and thrive at that level. She also recommends boiling the corks before corking when today's corks definitely should not be boiled at all. And there are more.
But, I'd get this book for the recipes and the entertainment value alone. Read it first, make a batch of wine and join a wine making forum online to refine your technique.
