beer, cider, wine and more from your home kitchen

Further Reading

Not much exists in print about fruit wine and meadmaking in Australia – most resources are from the UK and America. My own feeling is that Australia’s climates were so clearly suitable for grapes, wheat and sugarcane (wine, beer and rum!), that other drinks were of less interest.

My reading list has been prepared with the serious home fermenter in mind. It has a focus on how to make high quality fermented beverages with modern techniques, as well as the history of fruit wine and meadmaking, especially in Australia and with Australian ingredients. Commercial resources are not included here at present, except as relevant to amateur production – eg in the realm of culture, or where commercial techniques can be adapted to good effect.

New additions to this list are very welcome, if you know of relevant publications or please do get in touch and I’ll pop it up here for others to enjoy.