F - J

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Fenugreek -

A spice with a strong "maply" taste used to substitute for real maple syrup.


A spice with a strong "maply" taste used to substitute for real maple syrup. The process that occurs after you pitch the yeast into the wort in order to change the sugars into alcohol, thereby changing the wort into beer.

Fermenting Bucket -

This is a food grade plastic bucket that is used for the primary fermination phase of wine and beer making. They hold at least 30% more liquid than the glass vessel that will be used to perform secondary fermentation and aging. The buckets are larger to allow room for the cap and yeast head that is created during the rapid wine fermentation phase.

Filtering -

The process of removing particles from wine after fermentation. Most commercial wines unless otherwise labeled are filtered for both clarity and stability. Most home winemakers do not filter their wine.

Fining -

A technique for clarifying wine using agents such as bentonite (powdered clay), gelatin, egg whites, chitosan or kreosol which combine with sediment particles and cause them to settle to the bottom, where they can be easily removed.

Finish -

The key to judging a wine's quality is finish, also called aftertaste--a measure of the taste or flavors that linger in the mouth after the wine is tasted. Great wines have rich, long, complex finishes.

Floating Thermometer -

A floating food grade temp. gauge used in the boil stage to help track desired temps.

Fragrant -

A fragrant wine is very aromatic and flowery. Common wine fragrances are floral, spice, and fruit aromas such as pineapple, blackberry, peach, apricot, and apple. The variety of the grape is primarily responsible for a wine's fruit fragrances.

Fruit -

The edible part of a plant developed from a flower such as an orange or a cherry, that can be used to flavor beer.

Fruity -

A fruity wine is one in which fruit flavors dominate the aroma and taste. Often these wines are easy-drinking and light.


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Glucose -

A single sugar molecule- fermentable.

Grain -

The small hard seed of a food plant such as wheat or barley which is used to create the malt needed to produce beer.

Grain Bag or Sock -

A mesh bag used to hold crushed grain in the wort during the brewing process which allows for easy extraction of the grains' flavor.

Grape Tannin -

Found in skins and stems of grapes, tannin adds astringency or zest to wine. Also aids in the clearing process. Tannin occurs naturally in red wines which are fermented on the skins but must be added to white wines. Use: Usage varies according to the grape or fruit, but generally, you would add no more than 1/4 teaspoon per gallon to fruit wines. Not needed if making wine from a kit.

Gum Stopper -

The gum stopper (also known as a bung) works in concert with the airlock to ensure an airtight seal at the neck of your carboy or lid of your bucket during fermentation. A hole is drilled down the center to allow the attachment of the airlock. You will need one for each carboy you own, plus a couple extra, since they have a tendency to disappear when you need them the most.

Gur - See Jaggery
Gypsum-Calcuim Sulfate -

Beer - A mineral frequently used to adjust the water chemistry. Help promote a healthy mash environment during all grain mashing.

Gesho -

Stem cuttings from the Ethiopian native tree called gesho. It is used in beer making because of it's hop like bittering properties. Tej is the most popular honey/malt recipe that utilizes gesho as one of its main ingedients.


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Hazy -

Used to describe a wine that has small amounts of visible matter. A good quality if a wine is unfined and/or unfiltered. When serving wine for a special occasion, remove wine from cellar, stand wine in a area out of the sun for a day or two to allow any particles to settle. Decant before serving. For beer the haze is most often called protein haze and will usually disappear as the beer warms. When mashing, a rest at 122° should eliminate the protein that causes the haze.

Home Brewing -

What you get to do after you get the " Honey Do List" done.

Honey -

A sweet viscid fluid produced by bees from the nectar collected from flowers. Used to make Mead. It also has highly fermentable sugars with a sweet flavor that can be used in beer.

Hop -

The act of adding the hops to the wort in order to produce the desired bitterness.

Hops -

A flower used for 2 purposes in brewing beer. One is to provide bitterness through its alpha acid content in a specific type of hops. The second is a wide range of aromatic oils that impart there magic to the nose of a well brewed beer.

Hydrometer -

This device is used to take many measurements - Specific gravity, potential ETOH and potential sugar - of a wine or beer sample. The hydrometer works by floating within a sample test jar filled with wine. Measuring specific gravity is important to winemakers, since it can tell you whether fermentation is complete. A hydrometer should be used in conjunction


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I.B.U. -

International Bittering Unit is the accepted standard for expressing the bitterness of beer.

Irish Moss -

A lichen that is used in brewing beer to help to coagulate proteins in the boiling wort.


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Jaggery -

Also known as palm sugar. It is generally dark brown and crumbly. It is made by reducing sap collected fron either the sugar palm or the palmyra palm. The trunk of the tree is tapped and drained of its sap for several months before the sap is boiled down to a syrup and then dried into cakes, traditionally in empty coconut shells. Occasionally, the syrup is smoked first, giving the sugar a black color and distinctive flavor.