Home Brewing & Distilling Terminology

A | B | C | D | E | F | G | H | K | L | M | N | O | P | R | S | T | V | W | Y

A

AERATE Exposing wine or must to oxygen, either through stirring, splashing during transfer, or allowing it to breathe. Can help off-odours dissipate and soften aromas.

AIRLOCK A small device filled with water or sanitizer that fits into the stopper of a fermenter. It allows CO₂ to escape during fermentation while preventing oxygen and contaminants from getting in. An essential piece of equipment for any home brewer.

ANGEL'S SHARE The portion of a spirit that evaporates from the barrel or container during aging. A natural part of the maturation process.

ANTHOCYANINS Natural organic compounds responsible for the red, blue, and purple colours in grapes and red wine.

ATTENUATION The degree to which yeast has consumed the available sugars during fermentation. High attenuation means a drier, less sweet finished product; low attenuation means more residual sweetness.

B

BALANCE When no single component — sweetness, acidity, tannin, or alcohol — dominates the others. A well-balanced wine or beer is generally considered a sign of quality.

BENTONITE A natural clay-based fining agent commonly included in wine kits. Added to the must to help clarify the wine by attracting and settling out proteins and other particles.

BODY The tactile impression of weight and fullness in the mouth. Think of it as the difference between skim milk (light), whole milk (medium), and cream (full).

BOTTLE CONDITIONING A method of natural carbonation in which a small amount of sugar (usually dextrose) is added to beer at bottling. The residual yeast consumes the sugar and produces CO₂, which is trapped in the bottle, creating carbonation.

BRIX A scale used to measure the sugar content of grape juice or must. One degree Brix is approximately 12 g/L of sugar. Used to estimate potential alcohol and track fermentation progress.

BUNG A stopper — made of rubber, silicone, or plastic — used to seal a carboy or barrel. An airlock is typically inserted into the bung during fermentation.

C

CAMPDEN TABLET A tablet made of potassium metabisulfite used to sanitize equipment, inhibit wild yeast and bacteria, and preserve finished wine. Commonly included in wine kits as a stabilizer.

CARBONATION The presence of dissolved CO₂ in a beverage, creating bubbles and effervescence. In beer, carbonation is typically achieved through bottle conditioning with dextrose. In sparkling wine or cider, it can be achieved similarly or through forced carbonation.

CARBOY A large glass or plastic vessel used as a secondary fermenter or for aging wine and beer. Typically available in 23-litre (6-gallon) sizes for home brewing.

CLARIFICATION The process of removing suspended particles from wine or beer to improve clarity and appearance. Achieved through fining agents, filtering, or simply allowing the brew to settle over time.

COLUMN (STILL) A vertical tube attached to a still through which vapour travels and is condensed. Column stills (also called reflux stills) produce a cleaner, higher-proof spirit than pot stills by allowing multiple distillation cycles in a single run.

CONCENTRATE Grape juice that has been reduced by removing water, resulting in a thick, shelf-stable liquid. Wine kits are built around juice concentrate, which is reconstituted with water before fermentation.

CONDENSER The part of a still that cools alcohol vapour back into liquid form. Typically a coiled tube surrounded by cold water. The condenser is where your distillate is collected.

CONDITIONING A rest period after primary fermentation during which beer or cider continues to develop flavour, clarity, and carbonation. Can occur in a secondary vessel or in the bottle.

CUTS The process of separating the foreshots, heads, hearts, and tails during a distillation run. Making good cuts is one of the most important skills in distilling — it determines the quality and character of your final spirit.

D

DEGASSING The process of removing dissolved CO₂ from wine after fermentation. If not degassed properly, wine can appear hazy and taste slightly fizzy. Usually done by vigorous stirring or using a degassing wand.

DEXTROSE Also known as corn sugar, dextrose is a simple, highly fermentable sugar used in home brewing. Most commonly used for priming beer at bottling to achieve carbonation. It ferments cleanly without adding flavour.

DILUTION In distilling, the process of adding water to a spirit to reduce its alcohol content (proof) to the desired level before bottling or consumption. Distilled spirits often come off the still well above drinking strength and must be diluted.

DISTILLATION The process of heating a fermented liquid (wash) to vaporize alcohol, then cooling and collecting the vapour as a concentrated spirit. Distillation separates alcohol from water and other compounds based on their different boiling points.

DRY A wine, beer, or cider with little to no residual sugar. Fermentation has converted most or all of the available sugars into alcohol.

DRY HOPPING Adding hops directly to beer after primary fermentation, without heat. This technique adds hop aroma and flavour without increasing bitterness.

E

EXTRACT In beer making, extract refers to malt extract — a concentrated form of the sugars and flavours derived from malted barley. Available as liquid malt extract (LME) or dry malt extract (DME). Most beginner beer kits are extract-based.

F

FERMENTATION The process by which yeast converts sugars into alcohol and CO₂. The foundation of all home brewing — wine, beer, mead, and cider all rely on fermentation.

FERMENTER The vessel in which fermentation takes place. Typically a food-grade plastic bucket (primary fermenter) or glass/plastic carboy (secondary fermenter).

FINING AGENTS Substances added to wine or beer to help clarify the finished product by attracting and settling out particles. Common fining agents include bentonite, isinglass, kieselsol, and chitosan. Many wine kits include fining agents in their additive packages.

FINISH The final impression of a wine or beer after swallowing — particularly the length and persistence of flavour. A long, pleasant finish is generally a sign of quality.

FLOCCULATION The tendency of yeast to clump together and settle out of solution at the end of fermentation. High-flocculating yeasts drop out quickly and produce clearer beer; low-flocculating yeasts stay in suspension longer.

FORESHOTS The very first liquid to come off the still at the beginning of a distillation run. Foreshots contain methanol and other undesirable compounds and must always be discarded. Typically the first 50–100 mL per 20 litres of wash.

G

GRAVITY A measurement of the density of a liquid relative to water, used to track fermentation. Original gravity (OG) is measured before fermentation; final gravity (FG) is measured after. The difference between the two is used to calculate alcohol content.

H

HEADS The portion of a distillation run that comes off after the foreshots but before the hearts. Heads contain acetone, acetaldehyde, and other compounds that contribute harsh, solvent-like flavours. Usually discarded or redistilled.

HEARTS The desirable middle portion of a distillation run — the clean, smooth spirit you're aiming to collect. Making accurate cuts to isolate the hearts is the key to producing a quality spirit.

HOPS The cone-shaped flowers of the hop plant (Humulus lupulus), used in beer brewing to add bitterness, flavour, and aroma. Hops also act as a natural preservative. Available as whole cones, pellets, or extract.

HYDROMETER A tool used to measure the specific gravity (sugar content) of a liquid. Essential for tracking fermentation progress and calculating the alcohol content of your finished brew.

K

KIESELSOL A liquid fining agent (colloidal silicon dioxide) often used in combination with chitosan to clarify wine. Typically included as part of a two-part fining package in wine kits.

KIT WINE / KIT BEER A pre-packaged set of ingredients — juice concentrate, yeast, additives, and instructions — designed to make a specific style of wine or beer at home. Kits are the most beginner-friendly way to start home brewing.

L

LEES The sediment that collects at the bottom of a fermenter after fermentation — made up of dead yeast cells, grape solids, and other particles. Wine is typically racked off the lees to improve clarity and flavour.

M

MALT Barley (or other grain) that has been soaked, germinated, and dried in a process called malting. This activates enzymes that convert starches into fermentable sugars. Malt is the primary source of fermentable sugar in beer.

MALOLACTIC FERMENTATION (MLF) A secondary fermentation in which malic acid is converted to lactic acid by bacteria. This softens the perceived acidity of wine and adds a creamy, buttery character. Common in red wines and some Chardonnays.

MEAD A fermented beverage made from honey and water. One of the oldest alcoholic drinks in the world. Can be still or sparkling, dry or sweet, and flavoured with fruit, spices, or hops.

METABISULFITE A chemical compound (potassium or sodium metabisulfite) used in home brewing as a sanitizer and preservative. Inhibits wild yeast, bacteria, and oxidation. The active ingredient in Campden tablets.

MUST The unfermented mixture of grape juice, skins, seeds, and pulp before or during fermentation. In kit winemaking, the must is typically the reconstituted juice concentrate before yeast is added.

N

NEW MAKE SPIRIT The raw, unaged spirit that comes directly off the still before any maturation or dilution. New make is clear and often quite harsh — aging in oak softens and develops its character over time.

NUTRIENT (YEAST NUTRIENT) A supplement added to must or wort to provide nitrogen and other compounds that yeast need to ferment efficiently. Particularly important in mead making, where honey alone lacks the nutrients yeast require.

O

OAK / OAKING The use of oak — through barrels, oak chips, spirals, or cubes — to impart flavour characteristics such as vanilla, caramel, toast, and spice to wine, beer, or spirits. Many wine kits include oak adjuncts.

OFF-DRY Describes a wine or cider that is neither fully dry nor noticeably sweet — a slight residual sweetness is present.

ORIGINAL GRAVITY (OG) The specific gravity of a liquid measured before fermentation begins. Used alongside final gravity to calculate the alcohol content of the finished brew.

P

PECTIC ENZYME An enzyme added to fruit wines and ciders to break down pectin, which can cause haze. Helps produce a clearer finished product.

PITCH / PITCHING YEAST The act of adding yeast to the must or wort to begin fermentation. Pitching at the right temperature is important for a healthy fermentation start.

POT STILL A traditional style of still shaped like a large pot with a swan-neck tube leading to a condenser. Pot stills produce a spirit with more flavour and character than column stills, but at a lower proof. Commonly used for whisky, brandy, and rum.

POTASSIUM SORBATE A stabilizing agent added to wine after fermentation to prevent re-fermentation in the bottle. Commonly included in wine kits and used alongside metabisulfite before back-sweetening.

PRIMARY FERMENTATION The initial, most active stage of fermentation in which yeast rapidly converts sugars into alcohol and CO₂. Typically takes place in a bucket or primary fermenter over several days.

PRIMING SUGAR Sugar added to beer or cider at bottling to trigger a small secondary fermentation in the bottle, producing natural carbonation. Dextrose is the most common priming sugar used in home brewing.

PROOFING The process of measuring and adjusting the alcohol content of a spirit, typically by diluting with water to reach a target ABV (alcohol by volume). A proofing hydrometer or alcoholmeter is used to take accurate readings.

R

RACKING The process of transferring wine or beer from one vessel to another using a siphon, leaving behind sediment (lees). Racking improves clarity and can help prevent off-flavours from prolonged contact with dead yeast.

REFLUX STILL A type of column still that recirculates some of the vapour back down through the column, allowing for multiple distillation cycles in a single run. Produces a very clean, high-proof, neutral spirit. Commonly used for vodka and gin bases.

RESIDUAL SUGAR (RS) The sugar remaining in a finished wine, beer, or cider after fermentation is complete. Higher RS means a sweeter product; lower RS means a drier one.

S

SANITIZATION The process of eliminating harmful microorganisms from equipment before brewing. Proper sanitization is the single most important step in home brewing — most off-flavours and spoiled batches are the result of poor sanitation.

SECONDARY FERMENTATION A slower, quieter fermentation phase that follows primary fermentation. Wine or beer is typically transferred to a carboy for this stage, where it continues to develop flavour and clarity.

SEDIMENT Solid material — dead yeast, grape solids, proteins — that settles to the bottom of a fermenter or bottle over time. Normal and expected in home brewing.

SIPHON / AUTO-SIPHON A tube-based tool used to transfer liquid between vessels without disturbing sediment. An auto-siphon has a pump mechanism that makes starting the flow easy without needing to use your mouth.

SPECIFIC GRAVITY (SG) A measurement of the density of a liquid compared to water. Used with a hydrometer to track fermentation progress and calculate alcohol content.

SPIRIT RUN The second distillation run in a two-run distilling process, performed on the low-wine collected from the stripping run. The spirit run is where cuts (foreshots, heads, hearts, tails) are made and the final spirit is collected.

STABILIZING The process of stopping or preventing further fermentation in a finished wine, typically using potassium sorbate and metabisulfite. Done before back-sweetening or bottling to prevent re-fermentation in the bottle.

STILL The apparatus used to distill a fermented liquid into a concentrated spirit. Home distilling stills are typically made of copper or stainless steel and come in two main styles: pot stills and reflux (column) stills.

STRIPPING RUN The first distillation run in a two-run process, designed to quickly strip alcohol from the wash without worrying about cuts. The resulting liquid (called low wine) is then redistilled in the spirit run to produce the final product.

STUCK FERMENTATION When fermentation stops before all available sugars have been converted, resulting in a sweeter-than-intended product. Can be caused by temperature issues, nutrient deficiency, or unhealthy yeast.

T

TAILS The final portion of a distillation run, collected after the hearts. Tails contain fusel alcohols and other heavier compounds that can add an oily, harsh character. Often set aside and added back to the next stripping run.

TANNIN A naturally occurring compound found in grape skins, seeds, and stems, as well as in oak. Tannins contribute structure, texture, and astringency to red wine. In home brewing, tannin powder can be added to wine or mead to improve mouthfeel and balance.

THUMPER / DOUBLER A secondary chamber connected between the still pot and the condenser. Hot vapour from the pot bubbles through liquid in the thumper, effectively performing a second distillation without a full second run. Increases proof and smoothness.

TOPPING UP Adding liquid (water, wine, or juice) to a fermenter to minimize the headspace (air gap) above the liquid. Reducing headspace helps prevent oxidation during aging.

V

VINTAGE The year in which the grapes used in a wine were harvested. In kit winemaking, the vintage on the box refers to the harvest year of the juice used in the kit.

W

WASH The fermented liquid that goes into a still for distillation. Essentially a low-alcohol beer or wine made specifically to be distilled. The wash is fermented from a sugar, grain, or fruit base before distilling begins.

WORT The liquid extracted from malted barley and hops during the beer brewing process, before yeast is added. Wort is to beer what must is to wine — the unfermented base that yeast will convert into your finished brew.

Y

YEAST Single-celled microorganisms responsible for fermentation. Yeast consumes sugars and produces alcohol and CO₂ as byproducts. Different yeast strains produce different flavour profiles and are selected based on the style of wine, beer, mead, or cider being made.

YEAST NUTRIENT A supplement added to must or wort to provide nitrogen and other compounds that yeast need to ferment efficiently. Particularly important in mead making, where honey alone lacks the nutrients yeast require.