This vintage volume contains a comprehensive treatise on the theoretical and scientific side of winemaking, with information on enzymes, ingredients, fermentation and yeast, the producing a variety of liqueurs, and more. Highly accessible and full of useful information and invaluable tips, this volume will be of considerable utility to those with a practical interest in the production of alcoholic beverages. Contents include: "Theoretical Considerations-Sugars and Starches", "Theoretical Considerations-Enzymes", "Theoretical Considerations-Fermentation", "Theoretical Considerations-Raw Materials", Yeasts and Other Organisms", "Malt", "Distillation", "Whiskey Manufacture", "Brandy, Rum, Gin, Applejack and Minor Distilled Liqueurs", et cetera. Many vintage books like this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on making wine.