A friend recommended this book. Any comments before I buy?

Circa 1985, it may not so "modern" anymore.

"glad heart" > wrote in message
om...
> A friend recommended this book. Any comments before I buy?
>
> Circa 1985, it may not so "modern" anymore.

Buy it.

"glad heart" > wrote in message
om...
> A friend recommended this book. Any comments before I buy?
>
> Circa 1985, it may not so "modern" anymore.

I haven't read that one, but Jon Iverson's book is pretty good - as well as
more recently revised.

Tom S

I always recommend it for those who make grape wines. While it might be
a little out-of-date the basic information is sound and it is an
excellent reference book for beginners and moderately experienced
winemakers as well. One of the nice features of the Jackisch book in
contrast to most others is that he gives examples of a few contrasting
styles of both reds and whites.

Cheers,

Glen Duff
==============

glad heart wrote:

> A friend recommended this book. Any comments before I buy?
>
> Circa 1985, it may not so "modern" anymore.
>

You might also try "Making Better Wines" by Ted Underhill (1996)


"glad heart" > wrote in message
om...
> A friend recommended this book. Any comments before I buy?
>
> Circa 1985, it may not so "modern" anymore.

Philip Jackisch is a research and wine chemist, winemaker, wine judge,
viticulurist, wine editor, and wine appreciationist. He has all the
credentials necessary to write on the subject and his book is solid
and timeless. My copy is well thumbed, tabbed, bookmarked, and filled
with margin notes. I value it more highly than Emile Peynaud's
"Knowing and Making Wine" and wouldn't trade it for a case of superior
cabernet sauvignon.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

"Analogueman" > wrote in message
news:TeXac.4415$hH3.1276@edtnps84...
> You might also try "Making Better Wines" by Ted Underhill (1996)

Anyone got the ISBN number for this book? I can't find the book using the
title or author.

tia

Just bought it on Amazon.

LG

"LG1111" > wrote in message
...
> Just bought it on Amazon.

I looked on the UK site but no sign of it

The ISBN # is 0-8014-1455-5

"George" > wrote in message
...
> "Analogueman" > wrote in message
> news:TeXac.4415$hH3.1276@edtnps84...
> > You might also try "Making Better Wines" by Ted Underhill (1996)
>
> Anyone got the ISBN number for this book? I can't find the book using the
> title or author.
>
> tia
>
>

"Lum" > wrote in message
...
> The ISBN # is 0-8014-1455-5

Thanks

"George" > wrote in message
...
> "Lum" > wrote in message
> ...
> > The ISBN # is 0-8014-1455-5
>
> Thanks

That seems to be for "Modern Winemaking," by Philip Jackisch. It's "Making
Better Wines" by Ted Underhill I need the ISBN for.

Thanks all the same! :-)

Regarding acids present in musts & wines, I have a question about the
following quotes from "Modern Winemaking" by Philip Jackisch:

Malic Acid: "10-40% in warm climate grapes, up to 70% in cool climate
grapes".

Lactic Acid: "Lactic acid is a minor byproduct of fermentation, and
usually less than 0.1% is present in wines, but up to 0.6% is produced
during a malolactic fermentation."

My question:

How can malic acid approach 70% of a must, but following a malolactic
fermentation the lactic acid only approaches 0.6% ?

Thanks!

kajolo ) wrote:
>Regarding acids present in musts & wines, I have a question about the
>following quotes from "Modern Winemaking" by Philip Jackisch:

> Malic Acid: "10-40% in warm climate grapes, up to 70% in cool climate
>grapes".
>
> Lactic Acid: "Lactic acid is a minor byproduct of fermentation, and
>usually less than 0.1% is present in wines, but up to 0.6% is produced
>during a malolactic fermentation."

>My question:

>How can malic acid approach 70% of a must, but following a malolactic
>fermentation the lactic acid only approaches 0.6% ?

>Thanks!


I think you're combining two different scales. He's saying that 70%
of total acidity can be malic in cool regions. He's also saying
that the total content (as a w/v percentage in wine) of malic in a
finished wine that has undergone ML can be 0.6%.

So it's the difference between the amount of an acid as a percent of
all the acids, and the amount of an acid as a percent of all the
stuff in the wine altogether.

Dave
************************************************** **************************
Dave Breeden

Go to the books section on Jack's site. It is listed with a hook to Amazon.
Other good books listed there as well.

Ray

"George" > wrote in message
...
> "Analogueman" > wrote in message
> news:TeXac.4415$hH3.1276@edtnps84...
> > You might also try "Making Better Wines" by Ted Underhill (1996)
>
> Anyone got the ISBN number for this book? I can't find the book using the
> title or author.
>
> tia
>
>

I have it, I use it.
Regards,
Joe

> > A friend recommended this book. Any comments before I buy?
> >
> > Circa 1985, it may not so "modern" anymore.