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sacrometer

a.k.a. hydrometer

An instrument for measuring the specific gravity (abbreviated as S.G.), relative to sugar content, of a liquid. The importance of S.G. rests in it's indication of proofing potential. In other words, S.G. indicates how much dissolved sugar is present for conversion to alcohol by yeast, what that proof will be, and how much sugar to add to raise the finished proof to a specific level. A hydrometer which indicates the proof of the present alcoholic content is called a "proofing hydrometer."

 

secondary

a.k.a. secondary fermenter

A jug, jar, bottle, demi-john, or carboy in which the second or secondary fermentation takes place. This vessel typically has a wide body and tapered neck leading up to a small opening which can be sealed with an air lock. 

 

secondary fermenter

a.k.a. secondary

A jug, jar, bottle, demi-john, or carboy in which the second or secondary fermentation takes place. This vessel typically has a wide body and tapered neck leading up to a small opening which can be sealed with an airlock. 

 

sediment

Small particles that settle on the bottom of the fermentation container.

 

sodium benzoate

It is used when active fermentation has ceased and the wine racked the final time after clearing. It is generally used with sweet wines and sparkling wines, but may be added to table wines which exhibit difficulty in maintaining clarity after fining. For sweet wines, the final sugar syrup and crushed tablet may be added at the same time. 

          Sodium benzoate is used, one crushed tablet per gallon of wine, to stop future fermentation. Sold as "Stabilizing Tablets," 

Also see potassium sorbate, stabilizer and wine stabilizer.

 

sodium metabisulfite

One of two sterilizing compounds which may be contained in Campden tablets, the other being potassium metabisulfite. Its action, in water, inhibits harmful bacteria through the release of sulfur dioxide, a powerful antiseptic. It can be used for sterilizing equipment and the must from which wine is to be made. Being half as strong as potassium metabisulfite, it is mixed at twice the strength of the other. For equipment, a 1% solution (1 oz. dissolved in 1 gallon of water) is sufficient after washing. After rinsing with the solution, the equipment should not again be rinsed. For sterilizing the must, a 10% solution is made (4 oz. dissolved in 1 quart of water) and from this 1 tsp. is added to the must. Wait 24 hours after sterilizing the must before adding the yeast. Both bottles of solution (1% and 10%) should be clearly labeled as to strength and active compound to prevent disastrous mistakes, and both may be stored in a cool place for up to one year without effecting potency.

 

specific gravity

The weight per volume of a liquid (S.G.), related to sugar content as measured by a hydrometer.

 

spirits

Distilled alcohol.

 

stabilizer

a.k.a.  potassium sorbate, sorbistat-K and wine stabilizer

Potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine racked the final time after clearing, 1/2 tsp. added to 1 gallon of wine will prevent future fermentation. When a wine is sweetened before bottling potassium sorbate is used to prevent re-fermentation. It should always be used in conjunction with potassium metabisulfite. It is primarily used with sweet wines and sparking wines, but may be added to table wines which exhibit difficulty in maintaining clarity after fining.

 

stable wine

A state or condition attained by wine when all fermentation has ceased due to specific gravity having dropped in the .990 to .995 range.  A wine without the risk of refermentation because of the addition of a stabilizer such as potassium sorbate or potassium benzoate.

stopper

A rubber plug or cap used to attach an airlock to a bottle and to plug bottles.

 

stuck fermentation

Premature stop of fermentation, before enough sugar has been converted usually due:

to over-sugaring, 

lack of acid balance or 

fermentation temperatures that limit the yeasts ability to function.

 

strength

Alcohol content of a wine

 

sulphite

A substance used for sterilization of wine, must and equipment.

 

sulphiting

To sterilize the "must" with sulphite.

 

suspension

Small pieces that don't settle and float though wine, making it hazy.

 

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