Also known as the sediment. It consists of dead yeast cells and other debris that accumulates on the bottom of the jar whilst the wine is fermenting.
A strong alcoholic drink made from distilled spirits, with additional flavouring added like herbs and spices.
Needed for the growth of the yeast, but it is present in most ingredients. Usually added as Epsom salts in small doses.
The main acid of apples and also one of the acids found in grapes.
It encourages rapid fermentation and assists in producing aroma and flavour.
The process the wine goes through from the end of fermentation to the time of drinking.
A name given to either Sodium or Potassium Metabisulphite. It is a popular sterilising ingredient made up as a solution for sterilising both ingredients and equipment. It inhibits
yeast growth and reduces oxidation when racking.
The name given to the fermenting liquid before it has been converted into wine.