Kitzingen wine book

Very good book for hobby winemakers.
On 231 pages the wine making is explained.

We recommend the Kitzinger wine book to anyone who makes his own wine.

The following topics are described in the book:

- Winemaking in view
- Equipment overview
- Utilization of the fruit
- Processing of the fruit and degradation of pectin
- Fermentation and storage containers forr juice and wine
- The water
- Analysis numbers and what they say
- A juice becomes wine
- The must weight
- The sugar types
- The main tasks of the sugar
- The two fundamental life processes
- The mash fermentation
- The acids
- The alcohol determination in the wine
- Technical auxiliaries in the juice and wine production
- Sugar solutions
- General instructions and tapping of the yeast
- The production of fruit juices and sweet musts (nectars)juices and nectars
- Preservation of juices
- General information on wine recipes
- Many wine recipes
- Residual sweetness in wine
- Clarification of juices and winesthe clarification of the juices and wines
- The sulfurization of the wines
- Bottle filling
- The wine diseases
- The wine defects
- Wine from the medical point of view
- Sparkling wine and sparkling wine preparation in the household
- Vinegar preparation in the household
- Liquor preparation in the householdpreparation in the household
- Recipes for fruit juice liqueurs
- Spirits and their preparation
- Distilling
- Weights and measures
- Temperatures
- Appendix for garden owners
- Reference books
- Protocol of wine making
- Fermentation chart