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energizer:

a.k.a. yeast energizer

An extraordinary nutrient, energizer is useful when making wines of high alcoholic content (over 14%) and to restart fermentation when the secondary fermentation seems "stuck." Yeast energizer contains many ingredients not found in normal nutrient, such as Riboflavin and Thiamine. The energizer is best used by dissolving 1/2 tsp. in 1/2 to 1 cup of the liquor before adding. If the fermentation is truly "stuck" and not simply run out, the energizer may be dissolved in 1/4 cup liquor and 1/2 cup warm (75 degrees F.) water and a pinch of fresh wine yeast added and allowed to bloom under cover over a 12-hour period. An additional 1/4 cup of liquor is then added and the yeast given another 12 hours to multiply before the enriched solution is adding to the fermentation bottle.

 

enzyme

Proteins that change or break down unwanted ingredients, also see Pectic enzyme.

 

ethyl alcohol

Ethanol or ethyl alcohol (C₂H₅OH), the liquid produced from sugar by fermentation that can make you intoxicated.

 

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