General Terminology
Campden (tablets or powder) : Potassium MetaBiSulphite - a sanitizer that is safe for food. Used to sanitize equipment and to stop fermentation (stabilize) and to help fend off bacteria and other infection in your brew as it ages. It is also an antioxidant, so it will help prevent oxidization of your brew after fermentation while it sits in the carboy to clear. Note, while sulphite is very effective at fighting bacteria, yeast is somewhat resistant to it and therefore potassium sorbate or sodium benzoate are also needed to stabilize. Campden in tablet for is added at a rate of 1 tablet per gallon (4 litres) every month after the end of fermentation until bottling. Tablets contain binders to hold it together in a tablet form, so they are not as strong as the pure powder. Note: some people have allergies to Sulpites. Sulphites are also part of what causes over-indulgence headaches, so do not over do the Sulphite use, stick to directions.
Campden (tablets or powder) : Sodium MetaBiSulphite - hah! they are trying to trick you already. That's right there are 2 kinds of campden. The sodium one should only be used for cleaning equipment as the sodium version tends to lend an unpleasant flavour to the brew.
KMeta : Potassium MetaBiSulphite - Wait. Wasn't that already called campden? Yup. Same stuff different name. The K comes from the chemical notation for Potassium.
KMBS : another way to say Potassium Metabisulphite.
Sorbate : Potassium Sorbate - a chemical additive known as a stabilizer used in combination with campden to definitively end fermentation. Excessive amounts of sorbate can adversely affect the flavour, requiring longer aging before the brew is drinkable.
Stabilizing Tablets : sodium benzoate - another stabilizer that can be used in place of Potassium Sorbate at a rate of 1 tablet per gallon (4 litres).
Wine Conditioner : a mixture of potassium sorbate, potassium metabisulphite, and a non fermenting sugar. This is used to simultaneously stabilize and sweeten.
SO2 : more properly, SO2 sulphur dioxide, the gas given off by campden sulphites.
Fermentation : the conversion of carbohydrates such as sugars to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Yes, it can be done with bacteria, but please stick to yeast. :)
Fermax : a brand of yeast nutrient that contains diammonium phosphate, dipotassium phosphate, magnesium sulfate, and autolyzed yeast. This is used to provide the nutrients that yeast needs to grow rapidly to have your fermentation finish in a shorter period of time. Almost all wine/beer kits use a yeast nutrient of some sort.
Yeast Nutrient : This can refer to a number of chemicals that the yeast needs to grow rapidly and finish your fermentation more quickly. A popular nutrient is Di-Ammonium Phosphate.
DAP : An abbreviation for Di-Ammonium Phosphate (see yeast nutrient) the basic nitrogen source in nearly all wine yeast nutrients.
Yeast Energizer : Super Ferment or Fermaid - more nutrients, often Yeast hulls, DAP, Magnesium Sulphite, Tricalcium Phosphate, and vitamin B complex.
Ghostex : a brand name for yeast hulls
Hydrometer: a device for measuring Specific gravity to determine alcohol by volume and state of fermentation. (are we done yet?)
ABV : Alcohol by volume - that number you see on every beer and wine bottle that tells you how quickly you'll get drunk drinking it. :)
SG : Specific Gravity - a measurement of density of the liquid (your brew) needed to determine how much sugar you have in your initial must, and both when the fermentation is finished and how much alcohol by volume you have in the end. By comparing the density vs. water you can get an estimate of how much sugar you have, by comparing that first measurement to a final measurement you can determine how much sugar was converted to alcohol and therefor what the final alcohol content of the brew is.
OG : Original Gravity - the SG at the very beginning of fermentation
FG : Final Gravity - the SG at the end of your fermentation
Fining Agents : Clarifying agents - additives that help to clarify your wine/mead by clinging to particulate and dragging it down to the bottom. There are agents with an ionic (static) charge either positive or negative. Both are useful and used one after the other will cling to different particulate in the brew, each helping to clear up the foggy look of your brew faster than just waiting for gravity to do it's work.
Bentonite : a clay based fining agent. Bentonite has a negative charge and clings to positively charged particulate.
Isinglass : a fining agent obtained from the dried swim bladders of fish (originally sturgeon, but sometimes other fish). Isinglass has a positive charge and is attracted to negatively charged particulate. (like yeast)
SiliGel : Kieselsol (Silica gel) - this is a gel produced from sand. It is used as a clearing (fining) agent to help take a foggy wine and make it nice and sparkling clear. SiliGel is negatively charged and statically attracted particulate with a positive charge.
LiquiGel: Chitsosan (gelatin) - this is a gel produced by treating shrimp and other crustacean shells with the alkali sodium hydroxide. It is used as a fining agent and also to help prevent spoilage, and ensure the end of fermentation as it is an anti-fungal (yeast is a fungus) Note: Doctors are unsure about whether it might be a problem for people with shellfish allergies Liquigel is positively charged and statically attracted to negatively charged particulate. (like yeast)
Racking : the process of siphoning the brew from one container to another, leaving behind the dead yeast and other particulate (called lees) at the bottom of the carboy you transferred it from.
Racking Cane : a long glass or plastic tube that connects to your rubber siphon hose (clear rubber tubing) so that it is easy to get the end down to the bottom of the carboy. Rubber tubing tends to want to coil itself back up, so without a stiff tube you will never reach the bottom.
Autosiphon : a racking cane with another racking cane inside it that you can pump a couple of times to start the siphon action without any fuss. Don't suck on the end of your siphon hose. Your mouth is full of germs!
Mead Specific Terms
Acerglyn: mead made with honey and maple syrupBalche: A native Mexican version of mead
Black mead: mead made from honey and black currants
Bochet: mead where the honey is caramelized or burned separately before adding the water. Yields toffee, chocolate and marshmallow flavors.
Braggot: AKA bracket or brackett. mead brewed with honey and hops, or honey and malt. Welsh origin (bragawd)
Capsicumel: mead flavored with chili peppers.
Cyser: A blend of honey and apple juice fermented together (part mead, part cider)
Melomel: mead made from honey and any fruit.
Metheglin: traditional mead with herbs and/or spices added
Morat: mead made from honey and mulberries
Mulsum: not a true mead. Unfermented honey blended with a high-alcohol wine
Oxymel: mead made from honey and wine vinegar
Pyment: a honey and grapes melomel. Pyment made with white grape juice is sometimes called "white mead".
Rhodomel: mead made from honey, rose hips, rose petals or rose attar, and water
Sack mead: mead that is made with more honey than is typically used, and contains a higher than average alcohol concentration (at or above 14% ABV) and often also retains a high specific gravity and elevated levels of sweetness
Short Mead: AKA quick mead, a mead that is intended to age quickly.
Show mead: "plain" mead
Viking blood: mead made of honey and cherry juice.
White mead: A mead that is colored white with herbs, fruit or, sometimes, egg whites. Or, sometimes a white grape pyment.
Links to online resources I find useful:
Brewer's Friend Alcohol by Volume Calculator - there are lots of online ABV calculators, but this one just gives the calculation I want the most. Given my starting specific gravity (OG) and the current SG, what is the alcohol content now?
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