Making Wild Wines And Meads Part 6

YIELD: 12 OUNCES (360 ML).

3 ounces (90 ml) Pineapple-Orange Delight (page 57)6 ounces (180 ml) orange juice3 ounces (90 ml) lemon-lime soda Chill all the ingredients. Pour the wine and orange juice into a chilled gla.s.s or over ice, and then add the soda.

Cherry Cola Cooler If you sometimes feel like revisiting your younger, cherry c.o.ke years, this cooler will take you back to the good old days - with a little more sophistication, but all of the memories. Cherry cola with punch!

YIELD: 12 OUNCES (360 ML).

6 ounces (180 ml) Cherry Melomel (page 112)6 ounces (180 ml) colaCrushed iceOrange slicesMaraschino cherry Combine Cherry Melomel and cola in a gla.s.s. Serve over crushed ice, and garnish with an orange slice wrapped around a cherry on a toothpick.

Basil Cup If sweet punches aren't high on your list of beverages, try this unusual punch. It's great served with nut bread and a salad.

YIELD: SIX 6-OUNCE SERVINGS (1 L).

1 cup (240 ml) sweet basil leaves25 ounces (750 ml) mead of your choice (pages 105108)Juice of 1 lemonThin lemon slices for garnish Wash basil leaves, bruise slightly to release the flavor, and steep in the mead for 3 to 4 hours. Strain out the basil leaves, and pour the mead into a 1-gallon (3.8 L) punch bowl, pitcher, or individual gla.s.ses. Add a dash or two of lemon juice to taste. Garnish with thinly sliced lemon, either floating in the punch bowl or decorating the gla.s.ses.

Royal Raspberry Cooler So delicious, it's almost dessert! This delightful punch tastes like fresh raspberries, and looks beautiful.

YIELD: TWENTY-TWO 6-OUNCE SERVINGS (3.9 L).

1 quart (about 1 L) raspberry sherbet or sorbet25 ounces (750 ml) Sweet Red Raspberry Wine (page 63)25 ounces (750 ml) Mandarin Metheglin (page 127)1 cup (240 ml) orange juice50 ounces (1.5 L) champagne or or 25 ounces (750 ml) mead (pages 105108) and 33 ounces (1 L) Sprite, chilled 25 ounces (750 ml) mead (pages 105108) and 33 ounces (1 L) Sprite, chilled1 cup (240 ml) fresh raspberries Blend the first four ingredients in a punch bowl, and float an ice ring in it. Just before serving, pour in the chilled champagne (or mead and Sprite) and stir gently. Garnish with fresh raspberries.

Basic Wine Lemonade (Lemon Cooler) This recipe works with almost any of your homemade wines, and each choice is an adventure - so experiment freely!

YIELD: 12 OUNCES (360 ML).

Juice of lemonSugar, to taste4 ounces (120 ml) homemade wine, any variety8 ounces (240 ml) seltzer or club soda Mix lemon juice, sugar, and wine in a large collins gla.s.s with cracked ice. Stir until the sugar is dissolved, and fill the gla.s.s with seltzer or club soda.

Tropical Punch A take-off on the famous Bengal Lancers' rum punch, this tropical drink takes on added dimensions when you use your own blackberry wine as a flavoring component.

YIELD: TWELVE 6-OUNCE SERVINGS (2.1 L).

Juice of lemon cup (120 ml) orange juice1 cup (240 ml) pineapple juice cup (120 ml) lime juice25 ounces (750 ml) Blackberry Wine (page 45)3 ounces (90 ml) light rum (optional)Sugar, to taste25 ounces (750 ml) champagne8 ounces (240 ml) seltzer or club sodaOrange and lime slices for garnish Chill all of the ingredients. Combine juices, Blackberry Wine, rum, and sugar in a punch bowl. Add an ice ring or other molded ice form. Immediately before serving, add the champagne and seltzer or club soda gently, to preserve the bubbles. Garnish with thinly sliced oranges and limes.

Glossary of Winemaking Terms Aerobic fermentation: Fermentation in the presence of air. Aerobic fermentation usually occurs at the beginning of the fermentation process, before the wine is transferred to an airlocked vessel. There, Fermentation in the presence of air. Aerobic fermentation usually occurs at the beginning of the fermentation process, before the wine is transferred to an airlocked vessel. There, anaerobic fermentation anaerobic fermentation will take place. Aerobic fermentation is usually the shorter, more intense fermentation. will take place. Aerobic fermentation is usually the shorter, more intense fermentation.

After-dinner wines: Wines such as port, muscatel, and Malaga, often fortified but always sweet, that are consumed after a meal is completed. Wines such as port, muscatel, and Malaga, often fortified but always sweet, that are consumed after a meal is completed.

Aging: Holding the wine in an airlocked vessel or bottle for six months to a number of years in order to allow the changes that occur after fermentation to make the wine mellower or more pleasing to drink. Holding the wine in an airlocked vessel or bottle for six months to a number of years in order to allow the changes that occur after fermentation to make the wine mellower or more pleasing to drink.

Airlock: See See fermentation lock. fermentation lock.

Alcohol: Ethyl alcohol is the component in wine that acts as a preservative and an intoxicant. About half the weight of the sugar in the must will be converted to alcohol. Ethyl alcohol is the component in wine that acts as a preservative and an intoxicant. About half the weight of the sugar in the must will be converted to alcohol.

Anaerobic fermentation: This fermentation, in the absence of air, occurs in the fermentation vessel once an airlock has been affixed. Any air that was present in the bottle is quickly expelled through the airlock and replaced with carbon dioxide, a by-product of the fermentation process. Anaerobic fermentation is usually the long fermentation and the one in which almost all of the alcohol in wine is produced. This fermentation, in the absence of air, occurs in the fermentation vessel once an airlock has been affixed. Any air that was present in the bottle is quickly expelled through the airlock and replaced with carbon dioxide, a by-product of the fermentation process. Anaerobic fermentation is usually the long fermentation and the one in which almost all of the alcohol in wine is produced.

Antioxidant: A substance that prevents excess oxidation in wine - usually as...o...b..c acid - added to wine at the time it's bottled. A good test to see if you need to add as...o...b..c acid when you bottle your wine is to pour some wine in a gla.s.s and let it sit for 24 hours. If it turns brown, add to 1 teaspoon (2.55 g) of powdered as...o...b..c acid to 1 gallon (3.8 L) of wine before bottling. A substance that prevents excess oxidation in wine - usually as...o...b..c acid - added to wine at the time it's bottled. A good test to see if you need to add as...o...b..c acid when you bottle your wine is to pour some wine in a gla.s.s and let it sit for 24 hours. If it turns brown, add to 1 teaspoon (2.55 g) of powdered as...o...b..c acid to 1 gallon (3.8 L) of wine before bottling.

Aperitif: These dry, high-alcohol wines are served as an appetizer. These dry, high-alcohol wines are served as an appetizer.

Atmosphere: Often used as a measure of how much pressure is created inside the bottle of a sparkling wine, like champagne. An atmosphere is about 14 pounds per square inch, and some champagnes are under six atmospheres of pressure. That's why you need special bottles for sparkling wines. Often used as a measure of how much pressure is created inside the bottle of a sparkling wine, like champagne. An atmosphere is about 14 pounds per square inch, and some champagnes are under six atmospheres of pressure. That's why you need special bottles for sparkling wines.

Autolysis: This term describes the process by which live yeast consumes the sediment in the bottom of a fermentation vessel. This process often gives wines a bad flavor, but it can be avoided by racking frequently so that your wine doesn't stay on the lees too long. This term describes the process by which live yeast consumes the sediment in the bottom of a fermentation vessel. This process often gives wines a bad flavor, but it can be avoided by racking frequently so that your wine doesn't stay on the lees too long.

Bacteria: Microorganisms that may be found in wines or on equipment that is not sterilized. Different from yeasts, bacteria are often responsible for wine spoilage or for wine turning to vinegar. Yeasts that remain on unsterilized equipment and in unsterilized wine usually result in off-flavors, not outright spoilage. You can usually tell if your wine is spoiled by bacteria because it will develop an unpleasant (or vinegar) odor and a film will appear on top of a finished wine, indicating that oxidation has taken place. Microorganisms that may be found in wines or on equipment that is not sterilized. Different from yeasts, bacteria are often responsible for wine spoilage or for wine turning to vinegar. Yeasts that remain on unsterilized equipment and in unsterilized wine usually result in off-flavors, not outright spoilage. You can usually tell if your wine is spoiled by bacteria because it will develop an unpleasant (or vinegar) odor and a film will appear on top of a finished wine, indicating that oxidation has taken place.

Balance: A wine is said to be balanced when the components of the wine are in harmony with each other. These components include alcohol content, acidity, and residual sugar, as well as the flavoring agents of the wine. A wine is said to be balanced when the components of the wine are in harmony with each other. These components include alcohol content, acidity, and residual sugar, as well as the flavoring agents of the wine.

Balling scale: A hydrometer scale that indicates the sugar content of the must in percentage by weight. A hydrometer scale that indicates the sugar content of the must in percentage by weight.

Body: The texture or fullness of a wine; the way it feels in your mouth. Body probably results from the alcohol and glycerin content - not the sweetness - of the wine. The texture or fullness of a wine; the way it feels in your mouth. Body probably results from the alcohol and glycerin content - not the sweetness - of the wine.

Bouquet: A complex, rich smell that develops in wines as they age. (See A complex, rich smell that develops in wines as they age. (See nose nose.) Campden tablet: Containing about 7 grains of pota.s.sium metabisulfate, a Campden tablet is dissolved in must or wine to release sulfur dioxide, which acts as a sterilant and antioxidant. Containing about 7 grains of pota.s.sium metabisulfate, a Campden tablet is dissolved in must or wine to release sulfur dioxide, which acts as a sterilant and antioxidant.

Cap: This term is used in two ways by winemakers. The first definition involves sealing the bottles against outside air once fermentation is complete. A machine is used to apply the caps. Most wine-makers prefer corks, which can be applied with ease. The second use of the term "cap" refers to the somewhat firm layer of grapes or other fruit that rises to the surface of the must during the primary fermentation. Some recipes call for "punching a hole in the cap" to admit oxygen. The cap, as well as any sediment in the bottom of the fermentation vessel, is left behind at the first racking. This term is used in two ways by winemakers. The first definition involves sealing the bottles against outside air once fermentation is complete. A machine is used to apply the caps. Most wine-makers prefer corks, which can be applied with ease. The second use of the term "cap" refers to the somewhat firm layer of grapes or other fruit that rises to the surface of the must during the primary fermentation. Some recipes call for "punching a hole in the cap" to admit oxygen. The cap, as well as any sediment in the bottom of the fermentation vessel, is left behind at the first racking.

Capsule: The foil or plastic sleeve placed over a cork and the neck of a wine bottle to make a secure closure and to improve the appearance of the bottle. The foil or plastic sleeve placed over a cork and the neck of a wine bottle to make a secure closure and to improve the appearance of the bottle.

Carbon dioxide: Fermenting yeast converts sugar in the must into carbon dioxide and alcohol in roughly equal proportions. Fermenting yeast converts sugar in the must into carbon dioxide and alcohol in roughly equal proportions.

Chlorine bleach: A sterilant for cleaning bottles and equipment. Careful rinsing is essential. Chlorine bleach kills wine yeast and may affect taste if rinsing is not thorough. A sterilant for cleaning bottles and equipment. Careful rinsing is essential. Chlorine bleach kills wine yeast and may affect taste if rinsing is not thorough.

Clarifying: The processes by which the suspended particles in a wine are removed - filtration, racking, and fining. The processes by which the suspended particles in a wine are removed - filtration, racking, and fining.

Clarity: The term used to describe the transparency or clearness of a wine. Wine should be clear and sparkling, not cloudy. The term used to describe the transparency or clearness of a wine. Wine should be clear and sparkling, not cloudy.

Color: A broad term used to describe the hue of the wine. Wines vary from nearly colorless white wines to deep burgundy reds with golden, pink, and all the shades of red in between. Clarity and color are part of the visual experience of enjoying wines. A broad term used to describe the hue of the wine. Wines vary from nearly colorless white wines to deep burgundy reds with golden, pink, and all the shades of red in between. Clarity and color are part of the visual experience of enjoying wines.

Concentrate: A juice prepared commercially by removing water. In some cases, concentrates are mixtures of juices from different varieties of grapes or blends of fruit juices. Others are pure juices of one variety or kind of fruit. Be sure to read the list of ingredients on the label before using them in your wines. For concentrates packaged specifically for winemaking, the label will tell you how much wine results from that quant.i.ty of concentrate. With other concentrates, the label explains how to reconst.i.tute the concentrate into juice. Usually water is added to juices in winemaking because normal-strength juices are too intensely flavored and too expensive to use. Avoid juices with added preservatives. A juice prepared commercially by removing water. In some cases, concentrates are mixtures of juices from different varieties of grapes or blends of fruit juices. Others are pure juices of one variety or kind of fruit. Be sure to read the list of ingredients on the label before using them in your wines. For concentrates packaged specifically for winemaking, the label will tell you how much wine results from that quant.i.ty of concentrate. With other concentrates, the label explains how to reconst.i.tute the concentrate into juice. Usually water is added to juices in winemaking because normal-strength juices are too intensely flavored and too expensive to use. Avoid juices with added preservatives.

Dessert wines: Served with desserts, these wines are usually sweet and have a high alcohol content. Fortified wines (often served with dessert) have added alcohol to balance the alcohol with the sweetness. (See Served with desserts, these wines are usually sweet and have a high alcohol content. Fortified wines (often served with dessert) have added alcohol to balance the alcohol with the sweetness. (See fortification. fortification.) Dry: The term used by wine tasters to describe a wine with little residual sugar. A dry wine causes the slight puckering of the mouth that is one of the criteria for measuring sweetness. Wines may be brut (very dry), dry, semidry, semisweet, or sweet, depending on the amount of sugar left in the wine once the fermentation is complete. Most dry wines have about 1 percent residual sugar. The term used by wine tasters to describe a wine with little residual sugar. A dry wine causes the slight puckering of the mouth that is one of the criteria for measuring sweetness. Wines may be brut (very dry), dry, semidry, semisweet, or sweet, depending on the amount of sugar left in the wine once the fermentation is complete. Most dry wines have about 1 percent residual sugar.

Energizer: Another name for Another name for yeast nutrient yeast nutrient, usually containing phosphates plus vitamin B1 (thiamine). (thiamine).

Enzymes: Organic compounds that make possible certain chemical reactions. In winemaking, enzymes are important in clarifying wine because they "digest" insoluble waxy pectins into soluble sugars. Organic compounds that make possible certain chemical reactions. In winemaking, enzymes are important in clarifying wine because they "digest" insoluble waxy pectins into soluble sugars.

Extraction: Describes the process or method by which the flavoring and nutrient components of a wine are obtained from the raw material - the fruits, vegetables, and so on. Methods of extraction include pressing with a wooden fruit press; using juice extractors, often called juicer-canners, which employ steam; boiling; soaking in either hot or cold water, and fermenting on the pulp, a process that lets the action of the first fermentation a.s.sist in removing the juices from fruits, vegetables or other raw material. Each method has its advantages, and winemakers generally adopt the method that fits their equipment and their preferences. Describes the process or method by which the flavoring and nutrient components of a wine are obtained from the raw material - the fruits, vegetables, and so on. Methods of extraction include pressing with a wooden fruit press; using juice extractors, often called juicer-canners, which employ steam; boiling; soaking in either hot or cold water, and fermenting on the pulp, a process that lets the action of the first fermentation a.s.sist in removing the juices from fruits, vegetables or other raw material. Each method has its advantages, and winemakers generally adopt the method that fits their equipment and their preferences.

Fermentation: The process by which yeast turns sugar into alcohol and carbon dioxide. The process by which yeast turns sugar into alcohol and carbon dioxide.

Fermentation lock/trap: A device used to prevent air from entering the fermentation vessel while still allowing carbon dioxide to escape. Also called an airlock. A device used to prevent air from entering the fermentation vessel while still allowing carbon dioxide to escape. Also called an airlock.

Filtration: The process of running wine through paper or other material to physically remove suspended debris from wine. The process of running wine through paper or other material to physically remove suspended debris from wine.

Fining: Describes the process of clarifying wine by removing the sediments and other agents that keep it from having a brilliant, sparkling appearance. Describes the process of clarifying wine by removing the sediments and other agents that keep it from having a brilliant, sparkling appearance.

Fixed acids: Acids generally present in grapes and other fruits, such as malic, tartaric, citric, tannic, and phosphoric acids. They are "fixed" because they are nonvolatile. Acids generally present in grapes and other fruits, such as malic, tartaric, citric, tannic, and phosphoric acids. They are "fixed" because they are nonvolatile.

Flocculation: Name given to the process of coalescence and settling of yeast cells into a firm deposit. Name given to the process of coalescence and settling of yeast cells into a firm deposit.

Fortification: The process of adding distilled spirits to a finished wine to increase its alcohol content, keeping qualities, or flavor. The process of adding distilled spirits to a finished wine to increase its alcohol content, keeping qualities, or flavor.

Higher alcohols: Term given to alcohols such as methyl, amyl, and fusel oils, which may be present in minute, nonharmful amounts in some wines. If you distill wines, however, these higher alcohols become more concentrated and, consequently, more dangerous. Term given to alcohols such as methyl, amyl, and fusel oils, which may be present in minute, nonharmful amounts in some wines. If you distill wines, however, these higher alcohols become more concentrated and, consequently, more dangerous.

Hydrometer: A device that measures specific gravity in order to determine alcohol content or potential alcohol content of wine. Using a hydrometer allows the winemaker to adjust the amount of sugar in the must in order to have greater control of the sweetness or dryness of his wines. Hydrometers are available from many wine-making equipment suppliers and come with complete instructions. A device that measures specific gravity in order to determine alcohol content or potential alcohol content of wine. Using a hydrometer allows the winemaker to adjust the amount of sugar in the must in order to have greater control of the sweetness or dryness of his wines. Hydrometers are available from many wine-making equipment suppliers and come with complete instructions.

Mead: Any wine whose primary energy source (sugar) and flavor are derived from honey. Honey wines need added yeast nutrients to complete the fermentation process, as these are not present in sufficient quant.i.ties in the honey itself. Any wine whose primary energy source (sugar) and flavor are derived from honey. Honey wines need added yeast nutrients to complete the fermentation process, as these are not present in sufficient quant.i.ties in the honey itself.

Melomel: Any wine based on honey whose primary flavor is derived from fruit. Any wine based on honey whose primary flavor is derived from fruit.

Metabisulfite: Sodium or pota.s.sium metabisulfite releases sulfur dioxide as a sterilant or antioxidant when it is added to must or wine. Sodium or pota.s.sium metabisulfite releases sulfur dioxide as a sterilant or antioxidant when it is added to must or wine.

Metheglin: Any wine based on honey whose primary flavor is derived from herbs or spices. Any wine based on honey whose primary flavor is derived from herbs or spices.

Must: The term used to describe wine in its very beginning stages, when there are large fruit particles, yeast, and juice present in the mixture. The term used to describe wine in its very beginning stages, when there are large fruit particles, yeast, and juice present in the mixture.

Mycoderma: A spoilage organism that consumes alcohol and in the process impairs the flavor of the wine. A spoilage organism that consumes alcohol and in the process impairs the flavor of the wine.

Nose: The aroma or bouquet of a wine; the smell that is released when the wine is swirled in a gla.s.s or warmed by the heat of the sipper's hand. A good "nose" is part of the enjoyment of wine drinking. The aroma or bouquet of a wine; the smell that is released when the wine is swirled in a gla.s.s or warmed by the heat of the sipper's hand. A good "nose" is part of the enjoyment of wine drinking.

Palate: The term often used to describe the taste experience of a wine. The term often used to describe the taste experience of a wine.

Pectic enzyme: An enzyme often added to the wine to digest the pectin in the solution. Pectins are the substances that cause jelling and are abundant in fruits such as apples - especially if they are slightly underripe. Winemakers use pectic enzyme to convert pectins to sugars because these waxy substances stay suspended in the wine and cause cloudiness. An enzyme often added to the wine to digest the pectin in the solution. Pectins are the substances that cause jelling and are abundant in fruits such as apples - especially if they are slightly underripe. Winemakers use pectic enzyme to convert pectins to sugars because these waxy substances stay suspended in the wine and cause cloudiness.

Pectin: Substance present in some fruit, particularly underripe fruit, that is responsible for the jelling action in jams and jellies. In wines it stays suspended and causes cloudiness. It can be eliminated by using pectic enzyme. Substance present in some fruit, particularly underripe fruit, that is responsible for the jelling action in jams and jellies. In wines it stays suspended and causes cloudiness. It can be eliminated by using pectic enzyme.

pH: Describes the relative acidity of a solution. Because some acidity is desirable in wine, you want a pH below 7. A pH above 7 (neutral) indicates a basic solution. Describes the relative acidity of a solution. Because some acidity is desirable in wine, you want a pH below 7. A pH above 7 (neutral) indicates a basic solution.

Press: A device for forcing juice out of fruit pulp. A device for forcing juice out of fruit pulp.

Primary fermentation: Also called the first fermentation or the rapid fermentation, it occurs in the presence of air. The most energetic of the fermentation processes, the primary fermentation quickly converts sugars to alcohol and carbon dioxide, causing a rapid drop in specific gravity in the solution. The length and ideal conditions for the primary fermentation depend on the kind of wine that's being made. (See Also called the first fermentation or the rapid fermentation, it occurs in the presence of air. The most energetic of the fermentation processes, the primary fermentation quickly converts sugars to alcohol and carbon dioxide, causing a rapid drop in specific gravity in the solution. The length and ideal conditions for the primary fermentation depend on the kind of wine that's being made. (See aerobic fermentation. aerobic fermentation.) Proof: Describes the alcohol content of wines and spirits. It is equal to twice the percentage of alcohol in the solution; hence, a wine with 10 percent alcohol is a 20 proof wine. Describes the alcohol content of wines and spirits. It is equal to twice the percentage of alcohol in the solution; hence, a wine with 10 percent alcohol is a 20 proof wine.

Racking: The process of siphoning cleared wine from a fermentation vessel into a clean container, leaving the sediment behind. Racking gives wine its clarity as fruit solids, impurities, and yeast residue are eliminated. The process of siphoning cleared wine from a fermentation vessel into a clean container, leaving the sediment behind. Racking gives wine its clarity as fruit solids, impurities, and yeast residue are eliminated.

Residual sugar: The amount of sugar left in the wine after the fermentation is complete. In wines, fermentation eventually stops when all the available sugar has been used up or when the concentration of alcohol reaches a point where further yeast growth is inhibited. Residual sugar that remains gives the wine its sweetness. The amount of sugar left in the wine after the fermentation is complete. In wines, fermentation eventually stops when all the available sugar has been used up or when the concentration of alcohol reaches a point where further yeast growth is inhibited. Residual sugar that remains gives the wine its sweetness.

Rose: A pink wine, usually made by allowing only part of the first fermentation to take place with the skins of red or purple grapes in the must. The skins are removed before they impart their full color to the wine. A pink wine, usually made by allowing only part of the first fermentation to take place with the skins of red or purple grapes in the must. The skins are removed before they impart their full color to the wine.

Secondary fermentation: The slower, second fermentation that takes place in the absence of air, creating more alcohol as the yeast grows. (See The slower, second fermentation that takes place in the absence of air, creating more alcohol as the yeast grows. (See anaerobic fermentation. anaerobic fermentation.) Siphon: A device used to transfer fluids from one container to another, or the process of doing so. In winemaking, plastic or rubber tubing is often used in the racking process to transfer the cleared wine into a clean container. The siphoning process is often begun by putting one end of the tube into the fermentation vessel, just above the sediment, and sucking gently on the other end to get the flow started. Once the wine is flowing from the tube, the free end is placed in another container that is lower than the original container, and air pressure and gravity then take care of the rest. Siphoning is often called A device used to transfer fluids from one container to another, or the process of doing so. In winemaking, plastic or rubber tubing is often used in the racking process to transfer the cleared wine into a clean container. The siphoning process is often begun by putting one end of the tube into the fermentation vessel, just above the sediment, and sucking gently on the other end to get the flow started. Once the wine is flowing from the tube, the free end is placed in another container that is lower than the original container, and air pressure and gravity then take care of the rest. Siphoning is often called racking racking in winemaking circles. in winemaking circles.

Sparkling wines: Any wine that has been allowed to complete part of its fermentation in heavy bottles, without releasing the carbon dioxide produced by the fermentation process. Sparkling wines require special champagne bottles and careful handling because the contents are under pressure. Champagnes and spumantes are sparkling wines. Any wine that has been allowed to complete part of its fermentation in heavy bottles, without releasing the carbon dioxide produced by the fermentation process. Sparkling wines require special champagne bottles and careful handling because the contents are under pressure. Champagnes and spumantes are sparkling wines.

Specific gravity: Describes the density of a solution. When the wine has not yet begun the fermentation process, the specific gravity is high due to the suspended sugar particles in the must. As the wine ferments, the sugar is converted to alcohol and carbon dioxide and the specific gravity of the solution is lower. Specific gravity is measured with a Describes the density of a solution. When the wine has not yet begun the fermentation process, the specific gravity is high due to the suspended sugar particles in the must. As the wine ferments, the sugar is converted to alcohol and carbon dioxide and the specific gravity of the solution is lower. Specific gravity is measured with a hydrometer. hydrometer.

Spirits: High-alcohol-content beverages produced by distillations, such as brandy, rum, gin, whiskey, and vodka. High-alcohol-content beverages produced by distillations, such as brandy, rum, gin, whiskey, and vodka.

Stabilizer: A substance added to wine, usually as...o...b..c acid, that prevents oxidation. A substance added to wine, usually as...o...b..c acid, that prevents oxidation.

Starter culture: A strongly fermenting yeast culture made from juice, yeast, and yeast nutrient. The culture is added to a larger volume of must to start the fermentation process. A strongly fermenting yeast culture made from juice, yeast, and yeast nutrient. The culture is added to a larger volume of must to start the fermentation process.

Sterilants: Chemicals, such as Campden tablets, used to inhibit wild yeast and bacteria that may cause spoilage in wines. Also describes substances that perform the same function on equipment, such as an unscented household bleach. Chemicals, such as Campden tablets, used to inhibit wild yeast and bacteria that may cause spoilage in wines. Also describes substances that perform the same function on equipment, such as an unscented household bleach.

Sterile: Describes equipment and solutions that are germ and yeast free - where no microbial growth exists. Winemakers sterilize their equipment to prevent wild yeasts and bacteria that might be present on their surfaces from contaminating the wine and causing spoilage or off-flavors. The wine itself is rendered sterile by using Describes equipment and solutions that are germ and yeast free - where no microbial growth exists. Winemakers sterilize their equipment to prevent wild yeasts and bacteria that might be present on their surfaces from contaminating the wine and causing spoilage or off-flavors. The wine itself is rendered sterile by using Campden tablets. Campden tablets. After 24 hours, the wine is inoculated with the desirable yeast and fermentation begins. After 24 hours, the wine is inoculated with the desirable yeast and fermentation begins.

Stuck fermentation: Describes a fermentation that stops without having converted all the available sugar to alcohol, usually due to some imbalance in the winemaking ingredients. Describes a fermentation that stops without having converted all the available sugar to alcohol, usually due to some imbalance in the winemaking ingredients.

Sulfites: Sulfur residue left over from the chemical reaction that produces sulfur dioxide when a Campden tablet is added to wine. Usually harmless in the minute quant.i.ties in which it occurs in wine, but may cause an allergic reaction in some people. Sulfur residue left over from the chemical reaction that produces sulfur dioxide when a Campden tablet is added to wine. Usually harmless in the minute quant.i.ties in which it occurs in wine, but may cause an allergic reaction in some people.

Sulfur dioxide: A gas released by Campden tablets and other metabisulfites that sterilizes and prevents oxidation in must and wine. Harmless in recommended quant.i.ties, but may cause an allergic reaction in some people. A gas released by Campden tablets and other metabisulfites that sterilizes and prevents oxidation in must and wine. Harmless in recommended quant.i.ties, but may cause an allergic reaction in some people.

Sweet wine: Any wine that has enough residual sugar to give it a sweet taste - usually more than 1 percent. (See Any wine that has enough residual sugar to give it a sweet taste - usually more than 1 percent. (See dry. dry.) Table wine: Any wine that is served with meals. It may cleanse the palate, stimulate the appet.i.te, and provide subtle contrasts with the food flavors. Any wine that helps accomplish these things - in short, any wine whose flavor, bouquet, and consistency please you - may be served with food. Usually white wines are served with light-colored meat or fish; roses with chicken or poultry dishes; and red wines with red meats, such as steak and roast beef, but these choices represent popular preferences only, not hard-and-fast rules. Any wine that is served with meals. It may cleanse the palate, stimulate the appet.i.te, and provide subtle contrasts with the food flavors. Any wine that helps accomplish these things - in short, any wine whose flavor, bouquet, and consistency please you - may be served with food. Usually white wines are served with light-colored meat or fish; roses with chicken or poultry dishes; and red wines with red meats, such as steak and roast beef, but these choices represent popular preferences only, not hard-and-fast rules.

Tannin: Astringent substance found in grape pips and stems, oak leaves, and tea. Needed in small quant.i.ties to improve the keeping quality of wines and to provide balance. Astringent substance found in grape pips and stems, oak leaves, and tea. Needed in small quant.i.ties to improve the keeping quality of wines and to provide balance.

Topping up or topping off: The addition of wine to fermentation vessels from a reserve supply to keep the container full. The process reduces the possibility of oxidation. Also used for adding wine at the bottling stage to completely fill a bottle. The addition of wine to fermentation vessels from a reserve supply to keep the container full. The process reduces the possibility of oxidation. Also used for adding wine at the bottling stage to completely fill a bottle.

Yeast nutrient: The substances that yeasts must have in their "diet" so that they remain healthy and growing. Some wild wine recipes, especially some of the honey-based wines, are deficient in yeast nutrients, so these must be added in order for the yeast to continue to grow and produce alcohol from the sugars present in the must. Some wine-makers compare yeast nutrients to "vitamin pills" for wine. The substances that yeasts must have in their "diet" so that they remain healthy and growing. Some wild wine recipes, especially some of the honey-based wines, are deficient in yeast nutrients, so these must be added in order for the yeast to continue to grow and produce alcohol from the sugars present in the must. Some wine-makers compare yeast nutrients to "vitamin pills" for wine.