Acetic Acid
All wines contain acetic acid, or vinegar, but usually the amount is quite small and not perceptible to smell or taste. At low levels, acetic acid can enhance the character of a wine, but higher levels of acidic acid are not desirable.

A compound present in all grapes and an essential component of wine that preserves it, enlivens and shapes its flavors and helps prolong its aftertaste. There are four major kinds of acids -- tartaric, malic, lactic and citric--found in wine. Acid is identifiable by the crisp, sharp character it imparts to a wine.

Acid Blend
This compound is used to raise the acidity of wine increasing tartness. A mixture of malic, tartaric, and citric acids.
Acid test kits are used to test the acidity in wine.

A check valve, that allows CO2 gas to escape from the container holding the fermenting, while preventing the outside air, bacteria and wild yeast from entering the container.

Ascorbic Acid
Reduces oxidation in bottled wine when added just prior to bottling.

Auto Siphon
Sanitary and easy to use siphon starter for transferring wine from one vessel to another.

Powdered cleaning agent used to clean winemaking equipment.

Iodine-based solution used to sanitize winemaking equipment.

A fine powdered clay that is used as a fining agent to clarify wine.

Bottle Drainer
Used to drain bottles after rinsing and sanitizing.

Bottle Rinser
Squirts cleaning or sanitizing solution into your bottles.

Bottle Washer
Sends a concentrated spray of water into your bottles for rinsing. Uses hose bib type connection. Kitchen faucet adaptors are available at your local hardware store. There are several different types of faucet adaptors. Make sure to get one for your particular style of faucet.

Calcium Carbonate
Lowers the acidity of your wine.

Campden Tablets
Kills bacteria and wild yeasts. Contains potassium metabisulphite.

A glass or plastic vessel used for secondary fermentation and bulk aging.

Carboy Brush
Specifically designed brush for cleaning carboys. Tuft tip is bent at a 90 degree angle.

Carboy Cart
Rolling cart to simplify the moving of carboys.

Carboy Handle
Attaches to carboy neck to simplify the moving of carboys.

The process of removing cloudiness in the wine by fining and filtering.

Cork Retriever
Removes corks that were accidentally pushed inside a bottle of wine. A three pronged device inserts into bottle and extracts cork.

For sealing wine bottles. Corks are made from the bark of cork trees or are produced synthetically.

The process by which yeast converts sugar into alcohol and carbon dioxide.

Fermenting Bucket
A food grade plastic bucket that is used for the primary fermentation of wine created during the rapid fermentation phase.

The process of removing particles and polishing a wine before bottling.

The process of clarifying wine.

Fizz-X Agitator
Fits into the neck of a carboy and attaches to a drill to mix ingredients and to degas your wine. The simplest and most effective way to stir and degas wine.

Floating Thermometer
A floating thermometer used to monitor the temperature of your must or wine.

Grape Tannin
Found in skins of grapes, tannin adds astringency to wine. Tannin occurs naturally in red wines which are fermented in the skins, but must be added to white wines.

Gum Stopper
Gum stoppers come solid or drilled with a hole to accommodate airlocks. Ensures an airtight seal at the neck of your carboy during fermentation, stabiliization, clarification and bulk aging.

This device is used to measure specific gravity, potential ETOH and potential sugar of a wine sample. The hydrometer works by floating in a test jar filled with wine or must. Measuring specific gravity is important to winemakers, since it can tell you whether fermentation is complete. Hydrometers are used in conjunction with thermometers, as specific gravity of a liquid depends upon its temperature.

Deposits which gather at the bottom of the fermenter during winemaking.

Muslin Bags
Used to hold oak chips, elderberries, raisins etc. added to wine. Simplifies clean-up and racking.

The unfermented juice of grapes.

Used for constructing wood barrels and making oak chips. The barrels or chip impart flavors and tannin to wines during the fermentation or aging process.

Wine that has been exposed to air too long, loosing freshness and taste.

The measure of acidity or alkalinity.

Potassium Metabisulfite
Wine additive that inhibits bacteria, yeast growth and slows oxidation. Also used to sanitize wine making equipment. May cause allergic reactions.

Potassium Sorbate
Wine stabilizer that stops fermentation.

Moving wine from one vessel to another leaving the sediment behind.

Residual Sugar
Unfermented grape sugar in a finished wine.

A fining agent used for clarifying wine.

Straining Bags
Used to hold oak chips, elderberries, raisins etc. added to wine. Simplifies clean-up and racking.

Substance in the skin of grapes that give wine a tart taste.

Tartaric acid
The principal acid in wine.

Tubing Clamp
A clamp used to shut off the flow of wine through a vinyl racking or bottling tubing.

Used to measure a wine's alcohol content.

Vinyl Tubing (Food Grade)
Used to transfer wine between vessels and bottles.

Wine Conditioner
Wine additive that smoothes a young-tasting wine and gives it a sweeter taste.
Added to finished wine just prior to bottling.

Wine Thief
The wine thief allows the winemaker to take a small sample of wine out of a vessel for testing without disturbing the wine itself.

Yeast Nutrient
Food for yeast that promotes rapid starting and complete fermentation.

Micro-organisms that produce the enzymes which convert sugar to alcohol.


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