The Art of Making Fruit Wines, with a Historical Sketch on the Art of Making Grape Wine... (Ed. 1825 in French)

The Art of Making Fruit Wines, translated from English by Friedrich Accum, is an essential reference for anyone interested in thehistory of fermented beverages and to the transmission of ancient winemaking expertise.

Published in 1825, this rare and precious work is now reissued as part of the program of Heritage conservation of the National Library of France (BNF) and of Hachette Book. It offers rich content in three parts:

• One historical outline on the art of making grape wine, offering a fascinating dive into the winemaking techniques and traditions of the past.

• A detailed guide on the art of making fruit wines Cherry, redcurrant, blackberry, raspberry, apple, pear... each recipe is explained with precision.

• An appendix dedicated to the production of cider, of the Perry and the Hydromels, revealing artisanal practices that still appeal to enthusiasts today. natural and fermented drinks.

This Technical manual and history is also a Cultural testimony : it reflects the currents of thought of its time, while serving as a scientific support for researchers, enthusiasts of homemade beers, , natural wines or craft beverages.

This book is printed on demand and may show slight variations between copies. Some content may now seem outdated or debatable, but they bear witness to a Intellectual heritage to consider with hindsight and curiosity.

📚 Article features

• Type of object : Book

• Title : The Art of Making Fruit Wines, with a Historical Sketch on the Art of Making Grape Wine, followed by the Art of Making Cider, Perry, and Meads

• Author : Friedrich Accum

• Translators : Mr. G*** and Mr. OL***

• Editor : Hachette BNF

• Collection : Knowledge and Traditions

• ISBN : 978-2-329-09493-9

• Publication date : September 1, 2018

• Language : French

• Format : Paperback

• Number of pages : 150

• Dimensions : 23.4 x 15.6 x 0.8 cm

• Weight : 224 g