This is a how-to book for aspiring and serious hobbyists wanting to take their winemaking to a whole new level. It describes the process of making flawless wine, consistently, from crush to bottle using modern techniques and the latest products.

Making wine is not only about fermenting juice into wine; this book details the many other processes involved in making outstanding wine, wines that will win medals at competitions. These include how to analyze and control quality parameters, such as total acidity, pH, sulfur dioxide, how to stabilize wine so that it ages gracefully without developing flaws, and how – and why – to filter.

And should something go wrong, a chapter is dedicated to help identify root causes of the most common problems, how to fix faults without compromising quality, and how to avoid them in the first place.

The book contains many illustrations to highlight key processes and use of equipment, and many examples to help calculate, for example, sugar and acidity adjustments to make balanced wines.