A Georgian wine cooper shares his trade in three short parts. The first tells the grower how to make cider in the manner of foreign wines, give it colour and cure it when pricked, oily or ropy; the second teaches raisin wines nearly as strong as imports; the third gives the victualler and housekeeper recipes such as burnt-sugar colouring.
A small period piece for cider makers, home brewers and historians of food and drink. Download the free EPUB.