This is a really great book for the home beginning winemaker, especially if you're working with non-grape fruits and vegetables primarily. It takes a fairly high-level approach to the process (for example, telling you to add a fixed amount of lemon juice to provide some acidity, not measuring and reacting to the must), which is great for beginners but might leave you itching for me control and detail. If you're starting to get really into it, or want to work predominantly with grapes, try this one: