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Liqueur Bases A, B and C, Schnapps and Cream: what each Still Spirits base does and which one to use with your favourite essence.

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Natural or agglomerated? How the two cork types differ in sealing, ageing and cost, and which one suits your homemade wine.

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The parts of a wine bottle, the 12 classic shapes from Bordeaux to Bocksbeutel, and every size from a 187 ml split to a 15 L Nebuchadnezzar.

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Our step-by-step chart for making white and rosé wine at home, showing exactly when to add each additive along the way.

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Rehydrating yeast properly gives your wine a strong, clean start. Two simple methods, depending on how warm your must is.

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From buying good grapes at the market to crushing, testing, fermenting, pressing, racking, maturing and bottling: a day-by-day red wine guide.

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A day-by-day guide to white wine from fresh grapes: pressing, testing the juice, cold settling, fermenting, bentonite, racking and bottling.

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Make bubbles at home: press the grapes, ferment the base wine, add the second fermentation in the bottle, then riddle and disgorge.

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Three ways to get rosé colour from red grapes (bleeding, extraction or infusion), then a step-by-step guide to fermenting and bottling.

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