Herb Wines from Scratch: A Wine-Making Glossary
For cooking or drinking, these brews are worth the wait.
December/January 1993
By Richard W. Bender
ACIDS. Components of wine which help balance flavor and preserve the wine during aging. Grape wines naturally contain a balance of acids, but a purchased acid blend and/or small quantities of citrus fruit must be added to herb and flower wines.
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AGING. Curing following fermentation either in the secondary fermenter (bulk aging) or in bottles. Bulk aging is preferable to minimize the amount of sediment that will settle out in the bottle.
ALCOHOL. A by-product of yeast fermentation. Wine that is to be stored for any length of time must reach at least 10 percent alcohol to prevent the growth of bacteria or fungi.
BOTTLE BRUSH. The best tool for cleaning glass containers before sterilizing them with sulfited water. Brushes are available in various sizes to fit different-sized bottles.
BOTTLES. The ultimate destination of the wine. New bottles in various sizes may be purchased from wine-making suppliers, or used bottles may be cleaned and reused.
BULK AGING. Aging in the secondary fermenter or other large container. Wine may be racked during bulk aging either into bottles for drinking or into smaller containers to minimize airspace above the wine and consequent oxidation.
CORKING MACHINE. A device that forces new, water-soaked corks into the mouth of a wine bottle. (If the corks are new, you cannot do this by hand.) Rent or purchase one from a wine-making shop, or reuse old corks that have been boiled in sulfite water (but only for short-term storage).
FERMENTATION LOCK. A cork or rubber stopper fitted with a valve that allows carbon dioxide to bubble out of the fermenter through a sterilized water filter without letting air in.
HAT. The layer of floating raisins and other fruits on the surface of the must.
JELLY BAG. A bag woven from nonabsorbent fibers such as nylon or polyester and used for straining the must. Cheesecloth can release fibers into the must, and clean cotton cloth can be used only once because it absorbs liquids and becomes a source of contamination.
MUST. Fermenting wine or fruit mash.
PRIMARY FERMENTER. A ceramic crock or food-grade plastic pail, at least 25 percent larger than the batch size, in which ingredients are mixed and initially fermented. I use five-gallon plastic buckets that I obtain from restaurants.
RACKING. Siphoning wine from one container into another.