The author and reviewer are both retired professors & research scientists with extensive research experience with the wine yeast, Saccharomyces cerevisiae. This winemaking book is for beginners, improvers, as well as info-augmenting winemaking veterans and wine aficionados. Over the last 20 years or more, the author has prepared grape wine, and diluted wines from 22 different kinds of fruits and 7 different kinds of veggies. These, and a few others, are noted in the book, and recipes for all are included. Methods for preparing standard (undiluted) grape wines are provided. How to age in, and bottle from the first or secondary fermenters is described; this technique is known to improve many grape wines. It also can be used with diluted fruit and non-fruit wines (honey, veggies, raw sugars). Methods for preparing diluted fruit and non-fruit wines are outlined. Not all varieties of the same type of fruit or non-fruit (e.g., veggie) make good wine. Techniques for finding the best variety of a given fruit or non-fruit are described. Examples of the search are shown. A method for creating aging qualities in fruit and non-fruit wines, which do not normally show positive aging changes, is outlined. Some fruit and non-fruit wines are stable up to 4-5 years under the proper storage conditions, (those used for standard grape wine storage). Some examples of fruits which showed the improvements desired are noted. Improvements begin after about 2 years aging and increase with time.The preparation of quality wines (of all types) without or with bisulfite is detailed. Several tricks are described which are expected to facilitate your winemaking. For example, a technique for converting many poor tasting problem wines (of all types) to reasonably good quality dry wines is detailed.Professionally employed pectinases, nutrient, and wine enhancers, not commonly employed in home winemaking are outlined for use by home wine makers. They'll add polish to your winemaking. Backpacking and barter winemaking methods for campers, nomads and/or survival cash are presented.Page-saving, highly condensed, but easy to follow wine recipes for many standard and some unusual fruit and veggie wines are presented. Complex microbiology is explained simply. The microbial world within and surrounding your wine, including bacteria, molds and viruses, is discussed in detail. You will find out what kills, and how it kills, the microbes you don't want in your wine (it's not the alcohol, or bisulfite, if present). Complex chemistry is explained simply. Your author believes that virtually anything can be understood if explained properly, and a genuine effort has been made herein not to disappoint you. This is so you will have confidence in your winemaking, and can dazzle your friends. Pure sulfur (vine disease control), as well as several sulfur-containing compounds, in addition to SO2 and bisulfite, are involved in winemaking. These all, as well as their history in winemaking are explained, and their uniqueness noted. One is deadly. Some can be problems.The dangers to human health, with specific fermentation products noted, and their target of human damage, which are inherent in poor quality wines, is detailed. A technique for the creation of delicious homemade mock liqueurs is described. For your entertainment and "enlightenment," the author presents "The sensible and humorous side of winemaking" in a questionnaire format.The book is written in a manner which could serve as a support text for classes covering winemaking techniques, while at the same time encouraging innovative thinking in those interested in producing wines, or learning how wines are made.