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Strong Waters: A Simple Guide to Making Beer, Wine, Cider and Other Spirited Beverages at Home

By Chief / July 13, 2013

Strong Waters: A Simple Guide to Making Beer, Wine, Cider and Other Spirited Beverages at Home

Strong Waters: A Simple Guide to Making Beer, Wine, Cider and Other Spirited Beverages at Home

Discover the Many Rewards of Homemade Spirits—Unique, Flavorful, Economical and Surprisingly Easy to Make!Today’s renewed interest in making wine and beer at home amounts to nothing less than a renaissance. No matter why you want to join the new generation of homebrewers—to complement your cooking, to save money, or simply for a truly rewarding hobby—Strong Waters will tell you how.In this do-it-yourself guide, Scott Mansfield makes a grand tradition accessible for today’s enthusiasts.

List Price: $ 18.95

Price: $ 10.95

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About the author

Chief

Retired Battalion Chief with 27yrs of experience in the Fire Service. Serving the people of Hudson County New Jersey in a department called North Hudson Regional Fire & Rescue protecting West New York, Union City, Weehawken, North Bergen, and Guttenburg. This area is one of the most densely populated in the the United States. The department is operating with 10 Engine companies, 4 Ladder companies, 1 Rescue company, 1 Safety Officer, 3 Battalion Chief's and 1 Deputy Chief. Some of my specific skill areas are Staff development and leadership, Emergency response procedures, Standard operating procedure writing, Training Instruction, Incident management, Radio communications, Fire Safety, Fire Prevention

bernard smith - July 13, 2013
19 of 20 people found the following review helpful
2.0 out of 5 stars
Strong Waters – Simple guide or a simplistic guide?, January 17, 2012
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This review is from: Strong Waters: A Simple Guide to Making Beer, Wine, Cider and Other Spirited Beverages at Home (Paperback)

Unlike the other reviewers who covered this book with praise I found it wanting. Mansfield mentions the use of hydrometers and acid blends and pH test papers yet none of his recipes suggest what specific gravity one might be looking for before fermentation begins or how to test to see if all the sugars have been converted to alcohol. Nor does he explore what acidity levels any of his recipes might call for or indeed how to best decrease or increase the pH of the must if that is needed. Also missing is any real discussion about how to back sweeten before bottling. If we follow Mansfield’s method of using the calendar rather than the hydrometer to determine when each stage of fermentation is done (and that is like advising the reader to cook by the clock rather than by taste) then unless you like every wine very dry, we are not shown how to add small quantities of sugars that will not be fermented and will not make the wine “sparkling” but which will increase the sweetness (and the S.G) by very small amounts.

Then there is the problem I have with Mansfield’s recipes that call for a gallon of water. Primary fermenters come in all sizes and shapes and because of the need for the early stage of fermentation to have access to oxygen are typically wide mouthed buckets and containers, but secondary fermentation requires the must to ferment anaerobically and usually one , three or six gallon glass carboys are used. If you begin your fermentation with a gallon and a half of fruit and water then you are going to have to get rid of the excess when you “rack” from the primary to the secondary or else you are going to allow your must to be exposed to oxygen … I don’t agree that the book is a “simple guide”. Rather , I think this is too simplistic a guide to anyone other than the most inexperienced of home wine makers

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Robert MacKimmie - July 13, 2013
12 of 14 people found the following review helpful
5.0 out of 5 stars
A Truly Fantastic Fermenting Guide !!!!!!!, September 20, 2010
By 
Robert MacKimmie (San Francisco, CA USA) –
(REAL NAME)
  

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This review is from: Strong Waters: A Simple Guide to Making Beer, Wine, Cider and Other Spirited Beverages at Home (Paperback)

This is a no-nonsense, easy to duplicate, beautifully simple guide to a cornucopia of fermented beverage recipes! Well written, concise, perfect guidance. I have taught several mead making classes, recommending this book as the go-to source for answering all questions. Buy this book and start brewing fantastic fermented beverages to entertain and impress friends, family and neighbors. I have made tomato wine, mead, cyser, black cherry melomel and rhodomel from this book. There are plenty of other recipes that I want to make, from limoncello to Irish Cream Whiskey to pomegranate wine. This book describes all of the required tools, techniques and methods for successful fermentation in a very calm and straightforward manner. Easy to follow, easy to create.

Enhance your enjoyment of life. Purchase this book and start producing beverages! Don’t delay! Buy this book today. Worth the price of the book with the first batch you put together. Amaze friends, amaze yourself. Convinced yet? On your deathbed, you will regret all of the fine beverages you never made if you don’t purchase this book and make a bunch of these fine fermentations. Be a whole and complete person – get this book NOW!

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C. Khazar - July 13, 2013
9 of 10 people found the following review helpful
5.0 out of 5 stars
Brewing Fever, May 8, 2011
By 
C. Khazar
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This review is from: Strong Waters: A Simple Guide to Making Beer, Wine, Cider and Other Spirited Beverages at Home (Paperback)

I recently took a brewing class for beer making through the Regional Parks. It was a fun class and made me realize that I had to invest is better equipment and supplies if I’m going to try brewing beer at home. Here’s the problem. I don’t have a lot of room and I’ve not much of a beer drinker. I love the dry style of cyder we tasted while in Europe and have found them difficult to find in the US so my idea was to take this class, learn how to brew beer and expand to cyder. I hit the jackpot when I found this book on Amazon. It covers in simple and easy to follow instructions how to make many styles of beverages fit for home consumption. The best is that you get recipes for 1 gallon brews, instead of the typical 5 gallon brews used in most home brew recipes. Until you get your technique down, I thinks is better to start with small quantities, perfect your taste, then go for the larger yeilds. This book is a great intro to the wonderful craft of home brewing. I wish the author would give classes using this book as the text. I’d be the first to sign up.

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