I hope that this book will be the means by which count­less people will derive the pleasure and satisfaction which comes from drinking wines that they have made in their own homes. Those who have failed, or have been disappointed with previous attempts, will find the reasons in this book - and the remedy.

All those who wish they could make strong, delicious crystal-clear wines need wish in vain no longer: they can make them, easily, quickly and for a trifling initial outlay. And in order to make each process as easy as possible to understand, I shall deal with each one separ­ately and in detail.

Those with gardens and those within easy reach of wild fruits and flowers are lucky, for they need only four pounds of sugar and threepennyworth of yeast to turn out a gallon of wine almost indistinguishable from com­mercial products costing fifteen shillings a bottle. For those who have to buy their ingredients the cost is a little more, but rarely more than six shillings a gallon, or about one shilling per ordinary wine bottle.

During the writing of this book I have been asked to help with many hundreds of wine-making problems by people in all parts of this country (and from as far a field as Canada), who had followed misleading directions and recipes and had consequently landed in difficulties. Their inquiries are especially appreciated, for they have helped me enormously in writing a book which tries to answer all the questions.

I would like to thank readers of my wine articles and of the Daily Mirror for the recipes they have so kindly sent me. A selection of the best of them is included in this book.

I must also record my sincere thanks to Bob and Meryl Stoner for untold help, and to the Chief Chemist and Manager of a famous British Winery (who wishes to remain anonymous), for valuable advice given over the years. Much of this advice is incorporated in the chapters that follow.

H.E.B.

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