Glossary of Terms
ABV - Stands for "Alcohol By Volume" and it is the amount of pure alcohol as a percentage of the total volume of an alcoholic beverage
Airlock - Is a piece of equipment which fits into the hole in the lid of a fermentation vessel which stops impurities getting in but allows air to escape from inside the vessel
Alcohol - Generally refers to ethanol but does include other compounds like methanol, a chemical compound found in alcoholic beverages. It is also commonly used to refer to alcoholic beverages in general.
Boil - Used to refer to a liquid changing state into a gas. The boiling point of alcohol is around 80°c, whereas water boils at 100°c
Brewing Sugar - (Dextrose) has been created by adding nutrient to starch. Brewing sugar has been specifically created to produce better results during fermentation than using standard sugar (sucrose)
CO2 - Carbon Dioxide is emitted when yeast consumes sugar and turns it into alcohol
Condense - Is where a gas is cooled to change its state back to a liquid
Distillation - Is the process of separating alcohol from water and other impurities in an alcoholic drink
Dormant - Yeast, when it is opened up to cooler temperatures or poisoned by alcohol, will sink to the bottom of its fermentation vessel and lie dormant until its environment improves.
Fermentation - Is the process of sugar in a syrup or wash being converted to alcohol by using yeast.
Flavinoid - Is a chemical which is present in high levels in dark alcohols, like dark beer or red wine. Consume this in moderation to decrease your risk of heart disease.
Grommet - Can be found in the lid of a fermentation vessel, used to make a vessel airtight with the help of an airlock.
Hydrometer - Tool used to measure the specific gravity of a wash before and after fermentation. Using a calculation, you can turn these readings into a potential ABV.
Impurities - Can be anything that shouldn't be in a final product, can include methanol or fusel oils etc.
Ingredients - Anything which can be used in a recipe, including chemicals.
Kit - Box of all things you would need, you can purchase equipment kits or ingredient kits.
Licences - In order to sell alcohol for money you need to have a premises licence for the storage of alcohol as well as a personal licence to permit you to sell responsibly.
Poisoned - Yeast will not continue to work when conditions are not correct, when it has produced so much alcohol so that the alcohol to water ratio is too high, it will be poisoned. To save itself from being killed it will lay dormant on the bottom of the vessel until conditions are right.
Pure Alcohol - 100% alcohol
Rack off - The process of syphoning liquid from one vessel to another
Recipe - List of ingredients and method for making a specific drink
Starch - Can be found in grains, rice, potatoes etc, alcohol can be created from anything that contains starch
Sugar - Sucrose or Dextrose, created from the conversion of starch using enzymes with the help of nutrients. Dextrose gives better results when brewing alcohol.
Syphon - Can be used as the term for the process of racking off or is the tool used in that process.
Syrup - Dissolved sugar and water mixture.
Thrash - Beat the wash until all the gas has escaped
Vessel - Any food grade bucket or fermenter used for fermenting a wash into alcohol
Vitamins - Are present in alcohol, Vitamin B has been seen to reduce the effects of hangovers.
Wash - Sugar, Water and Yeast mixture, either fermenting or after finished fermenting, before distillation. After distillation it becomes distillate.
Yeast - Used to convert sugar in a syrup or wash into alcohol and CO2
If there are any terms you have come across on our website that you don't understand and you don't see it in our glossary please contact us so we can rectify the issue.
Alternatively a full list of winemaking (etc.) terms (opens in new window) can be found on wikipedia