"Elements of Wine Making" constitutes an extensive guide to producing wine, including information on the chemistry of winemaking, necessary equipment, fermentation, designing and building a winery, bottling, and all other related aspects. This comprehensive handbook is highly recommended for those with a keen interest in wine production, and would make for a worthy addition to collections of allied literature. Contents include: "Classification and Standards for Dry Wines", "Chemical Composition of Good California Wines of 1900", "Suggestions Concerning Winery Design and Construction", "Equipment", "Brief Outline of Principles of Wine Making", "Alcoholic Fermentation", "Control of Temperature", "Use of Sulfurous Acid and Sulfates", et cetera. Many vintage books like this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on winemaking