Best Audience: Beginning wine-makers with any or no fermentation experience
I was gifted with 100 pounds of fresh Bartlett pears one year. They were all perfectly ripe. If you know anything about pears, you know that ripe Bartlett pears stay perfect for a very short time. I had a matter of week at best to do something with all of them. After canning, drying, freezing, cooking, and eating as many as we could, I still had more than I could use. That is when I decided to make the leap from brewing beer to fermenting wines. My first fruit wine was Perry, the pear’s equivalent of hard cider, and my primer was The Joy of Home Wine Making by Terry Garey.
Terry tapped into the same vein as the much loved The Complete Joy of Homebrewing Fourth Edition: Fully Revised and Updated by Charles Papazian with The Joy of Home Wine Making. She makes the process of fermenting fruit wines amazingly easy, enjoyable, and low-stress. If you’ve never fermented, Terry will guide you with ease. If you’ve fermented other brews as I had, she’ll make the transition easy. I loved her recipes, many of which are robust with single fruits and honey. She offers suggestions for using honey, making you fruit wines a mead, or using sugar, making your fruit wines not a mead. Either way, they’ll be tasty.
The Bottom Line: The Joy of Home Wine Making by Terry Garey has earned a permanent place on my bookshelf.
Click on the Link above to buy a copy of this book and a small percentage of Amazon’s profits will go to yours truly. Thanks much! I surely do appreciate it.
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