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If you insist, you may send me email, but I have almost zero free time and possibly won't answer it. This is reality and I don't want you to write expecting an answer. I will if I can, but please don't expect it. -- Jack Keller
August 19, 2014
endeavors, and you feel moved to help offset our expenses, you may...
Since January 1, 2014 through August 19 there have been 24,026,897 page hits to The Winemaking Home Page, a fraction of the total since we first went online. There were 50,001,006 hits in 2013, and even more in 2012. Thank you for visiting.
Prelude: "My gratitude exceeds my reward."
Introduction to Winemaking: "It can be simple...."
Getting Started: "...do it right"
My Approach: "Make no wine before its time."
A Different Approach: "If it is not moving, ferment it!"
Winemaking Home Page Search Engine: "Now you can
SEARCH this site!"
Jack Keller's WineBlog: "First wine blog on the net!"
Wine Accessories: "fine wine glasses and corkscrews"
Glossary of Winemaking Terms: "A new language...."
The Basic Steps: "The fundamentals...in detail."
Advanced Winemaking Basics: "The foundations...."
The Miracle of Yeast : "All about yeast and their strains."
Winemaking Questions : "Questions and answers...."
Winemaking Recipes: "You can experiment, or...."
The largest collection on the Internet today!!!
Requested Recipes: "Answering viewer needs...."
Updated September 14, 2012. Lots of additional winemaking recipes--
Visitor-Submitted Recipes: "Recipes shared by viewers"
Wines from Wild Edible Plants : "Nature will provide...."
MORE winemaking recipes--
Making Wines in Texas : "If it ain't toxic...."
You don't have to be a Texan to try'em!
Native North American Grapes and Recipes : "Good wine"
Wild grapes grow almost everywhere....
The Winemaker's Library: "Essential references...."
Winemaking & Homebrew Shops: "You've got to buy it
somewhere...." updated 2/6/12!
Winemaking on the Web: "Resources galore!"
Wine Labels: "Making your own wine labels"
San Antonio Regional Wine Guild: "My club's web site"
The Potential Health Benefits of Red Wine Comsumption :
"It's not just good, it's good for you, too."
Six Short Poems About Wine: by Jack Keller
Other Pages: "Go ahead, click on something!"
My Colita, updated 4/28/08
The Art of Christine Rosamond,
Quizes by Jack Keller,
and much, much more!
Winemaking Books of the Month
Great gifts for Christmas, birthday or any occasion
by Daniel Pambianchi
Availability: Usually ships within 24 hours.
Paperback 512 pages (April 2008)
"A competent guide to making premium grape wines at home"
Greatly revised, this is a very good book. The rather lofty objectives inferred by its title and stated in its "Preface" are more than adequately met. Indeed, the book is geared toward achieving good wine from average grapes through proven methods of balancing aroma, body, clarity, color, taste, and style. In all, it succeeds in achieving these goals.
The book is laid out in a logical order that progresses from the general and introductory to the specific and detailed. Among the introductory topics are a discussion of wine styles, grapes, juices, concentrates, and an analysis of wine itself. The author then discusses winemaking equipment and the additives and chemicals used to control musts and shape the character of the wines produced by controlling sugar, alcohol, acidity, pH, and sulfur dioxide. He discusses the preparation of the grapes for processing, the maceration process, pressing, alcoholic fermentation, malolactic fermentation, and stabilization. Not only does he explain the processes themselves, but he offers sound advice and skillful techniques even old hands will appreciate. He then devotes a well-written chapter to clarification methods and products, from simple racking schedules to a variety of fining products and filtration systems. He then moves into and through the all-important and oft-overlooked subject of blending varieties and vintages to achieve more complex and interesting wines. His chapter on oak barrels is perhaps the best I have read. Not only does he thoroughly discuss the preparation and maintenance of oak, but also traditional and modern methods of fermenting and aging wines in oak, including spoilage problems, how to treat them, and more importantly how to prevent them. Alternative oaking methods are also discussed. Finally, he concludes the basics of winemaking by discussing bottling, closures and cellaring.
Had Pambianchi stopped there, his book would have surpassed most in useful content. Instead, he spends three chapters discussing the ins and outs of making sparkling wines, ports and icewines. From must preparation to specific techniques of alcoholic fermentation for each, he explains the fundamentals with clarity and thoroughness. For sparkling wines, the bottle fermentation, disgorgement, dosage, and bottling are the final steps that lead to success or failure. Portwine making is not simply fortifying a sweet still wine, and icewine making is not simply prematurely stopping the fermentation in a late harvested, highly-acid, very sweet, grape must. Pambianchi clarifies these differences and defines the essence of each. Here, his book excells.
He then goes back to the basics and discusses vinification and winemaking problems anyone could encounter and how to treat them. This is a wonderful chapter for anyone who ever encounters one of these, for Pambianchi discusses the 14 most common problems and their resolutions better than do most authors of similar books. When combined with his coverage of the problems associated with oak barrel aging, this book's value is potentially enormous. I highly recommend this book. (Reviewed by Jack Keller)
Knowing and Making Wine
by Emile Peynaud
Availability: Usually ships within 24 hours.
Hardcover 416 pages (October 1984)
Book Description: For many, this is the bible of technical winemaking
The serious winemaker cannot do better than turning to this highly respected, authoritative and expert French enologist. The book offers a complete survey of wine-making techniques and wine appreciation in easy to understand terms without complicated chemical formulae. It treats every aspect of wine science from both the theoretical and practical point of view. Further, it provides the student or professional with the opportunity to solve problems which arise and guides them to the proper solutions.
John Morgan wrote, "This book differed from any other winemaking reference I have encountered. While the text is aging and some of the information is therefore of questionable accuracy (eg: "open top fermenters are losing favor for red wine vinification"), I found these lapses to be mostly in the category of trends in practice and therefore obvious. These minor shortcomings are overwhelmed by the unique viewpoints of a man known rightfully as one of the wine worlds giants. There are brilliant insights into vinification and wine structure in this book that I have encountered nowhere else. Not in other texts, symposia, trade journals or conversations with great winemakers. If you are a professional or serious amateur winemaker, buy this book and read it. Then read it again."
My own copy is well thumbed and I refuse to lend it to anyone lest it be lost or unintentionally soiled. If you make kit wines, don't bother with this one. If you make wine from grapes or fruit, you will, without doubt, learn much from Emile Peynaud. I certainly did. (Jack Keller's review)
Volume 1, The Handbook of Enology: Microbiology of Wine
by Pascal Ribereau-Gayon, et al.
Availability: New and used; usually ships within 24 hours.
Hardcover 512 pages (February 2006)
Book Description: Technical stuff for people who want it
Since the discovery in the nineteenth century of the role of yeast in fermentation, the findings of chemists, biochemists and microbiologists have led to controlled conditions in winemaking, producing more varied and higher quality wines.
Handbook of Enology Volume 1: The Microbiology of Wine and Vinifications uniquely combines scientific knowledge with the description of day-to-day work in the first stages of winemaking, from grape-picking to the end of the fermentation processes. It discusses the scientific basics and technological problems of wine-making and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for both the winemaker and the student. This text will be invaluable to winemakers, students of enology or vinification and chemists interested in winemaking.
Home Winemaking Step-by-Step
by Jon Iverson
Availability: Usually ships within 24 hours.
Paperback 250 pages (4th Edition, September 2009)
The single best resource I've found for making grape wines
If you've never before made wine from grapes but want to try it, or if you've been making it for years but simply want to improve your skills and your wine, Home Winemaking Step by Step is the single best resource for that task. Jon Iverson has written a book anyone can use with confidence. His writing is straightforward, concise and lay-oriented, and both beginner and advanced winemaker will feel this book was writen for them.
For the beginner, it is refreshingly complete. For the advanced winemaker, it contains nuggets of technique and insight that will prove valuable and useful.
Iverson's treatment of acidity, cold soaking and stabilization, extended and carbonic macerations, malolactic fermentation, sparkling wine methods, fining, and oaking are pregnant with value. While most would agree these are advanced topics, Jon works them into the overall process so effortlessly that the beginner might never know he is being ushered through a collegiate. Similarly, the appendices are loaded with procedures, tables, insights, and resources all will find useful. This 4th edition is much more than previous editions were. (Reviewed by Jack Keller)
SPECIAL RECIPE COLLECTIONS
Jack Keller accepts several Best of Show and Honorable Mention rosettes after various competitions.
On June 14th, 2001 this website was nominated as one of the Top 100 Wine Sites on the internet at Chef 2 Chef Culinary Portal. On March 26th, 2002, it surpassed 50,000 voted points and became only the third site in two years to reach the Culinary Hall of Fame. It was inducted on March 28th. I thank each of you who cast votes for almost a year, whether you voted for this site or not. -- Jack Keller
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