The art of winemaking is akin to magic, as a result of which a drink is obtained that has absorbed the mood of the person who made it, the characteristics of the climate, and the slightest changes in weather in the region where the fruits that served as the raw material for its preparation grew. Leaving aside the magical component of this action, we will limit ourselves to practical recommendations on how to prepare tasty and high-quality drinks at home. Previously, the book was published under the title “Wine, liqueurs, tinctures and moonshine at home.”