In addition to advice on the equipment needed and how to acquire quality fruit, this book guides beginners through the process of acquiring quality grapes, crushing, fermenting, clearing and bottling of grape wines. Rank beginners can get excellent results the first time by focusing on the basic process described in the first 7 chapters! Experienced amateurs will be pleased with the plain-English treatment of more advanced topics, such as use of oak, selecting yeast strains, malolactic fermentation, making sparkling and dessert wines, how to adjust acidity and residual sugar. The appendices contain all the testing and chemistry an amateur will need, in addition to good troubleshooting advice. The book was first published in 1997.