Wine Batch Tracker.
Vine to glass — Grape and country-wine logbook.
What's inside.
Fifty single-page batch entries built around the measurements wine actually rewards: pH at multiple points, free SO2 readings, titratable acidity, malolactic completion, and the racking schedule that determines whether the wine ends up bright or oxidised. Each spread closes with a tasting note structured to make year-over-year comparison practical.
The back matter is a winemaker's bench library: a wine yeast strain table, grape and country-wine style references, an SO2 quick-reference grid keyed to pH, fining and clarification options, and troubleshooting for the faults wine develops over months — VA, oxidation, sulfide reduction, and Brett where it isn't wanted.
Built for.
Home winemakers working with fresh-pressed juice, frozen must, or country-wine ingredients. Assumes familiarity with sulfite chemistry and the SO2 / pH relationship. Not aimed at beginners deciding between dry yeast packets at the home-brew shop.
Part of the Fermentation Series.
Vol. III. The cellar discipline this book trains carries directly into Vol. IV (cider) — same chemistry, different fruit.
Published by Cellar Bench. Author: R J Barley. ISBN and KDP listing details on the Amazon page.