Home and Farm Food Preservation Authored by William V. Cruess

This book comprises a detailed investigation of the Flor Sherry Process, with information on acidity, oxidation, fining and stabilizing, effect of temperature, and much more besides. Written in clear language and full of useful information and helpful diagrams and tables, this text will be of considerable value to anyone interested in the production of flor sherry. It is not to be missed by the discerning collector. The chapters of this volume include: Classes of Spanish Sherry, The Vintage in Jerez, First Classification, The Solera System, The Film, Blending and Finishing, Spoilage,...