U - Z
The science or study of grape production for wine and the making of wine.
This instrument measures a wine's alcoholic content. The wine must be fermented dry with no added sugar for an accurate reading.
|Vinyl Tubing -||
Vinyl tubing is used to transfer wine between vessels (racking) during winemaking, as well as during the bottling process.
|Wine Conditioner -||
An additive used to take the "bite" out of young-tasting wine and add a sweeter taste. Added to finished wine just prior to bottling according to taste. A little bit goes a long way! Use: Add 1/2 to 1 oz. to stabilized wine, stirring thoroughly and sampling after each addition, until the desired taste is achieved.
|Wine Thief -||
As its name implies, the wine thief enables the winemaker to take a small sample of wine without disturbing the carboy. Samples of wine are taken to facilitate measurement of things like specific gravity, sugar content, pH, potential alcohol, and the like. To use it, dip the sanitized wine thief into the carboy. Wine will come into the thief from the bottom. When you're ready to withdraw the sample, simply place your thumb over the top to create an airtight seal.
The unfermented malt extract and hops after the boil but, before it becomes beer.
Micro-organisms that produce the enzymes which convert sugar to alcohol. Necessary for the fermentation of grape juice into wine(must) or malt extract(wort) into beer.
|Yeast Energizer -||
An extraordinary nutrient, energizer is useful when making wines of high alcoholic content (over 14%) and to restart fermentation when the secondary fermentation seems "stuck." Yeast energizer contains many ingredients not found in normal nutrient, such as Riboflavin and Thiamine. The energizer is best used by dissolving 1/2 tsp. in 1/2 to 1 cup of the must or wine before adding. If the fermentation is truly "stuck" and not simply run out, the energizer may be dissolved in 1/4 cup must or wine and 1/2 cup warm (75 degrees F.) water and a pinch of fresh wine yeast added and allowed to bloom under cover over a 12-hour period. An additional 1/4 cup of wine or yeast is then added and the yeast given another 12 hours to multiply before the enriched solution is added to the fermentation bottle.
|Yeast Nutrient -||
Acts as a food for the yeast and promotes rapid starting and complete fermentation. Use: 1 teaspoon per gallon of wine or per recipe
|Yeast Starter -||
A material containing yeast and malt extract used to induce fermentation in a batch of wort
A device designed by Paul Zocco, of Zok's Homebrewing Supplies, to drop a steady stream of hop pellets into a boiling kettle throughout the entire boil. Instuctions to make the Zopinator can be found at www.dogfish.com