Wild yeast is found on most fruits. NEVER rely on a wild yeast to ferment wines, always use a true wine yeast. Wild yeast will only ferment to 3% alcohol and even if it did successfully ferment
into wine, there is a risk of infection.
An artificial sweetener that can be used to sweeten dry wines without the danger of fermentation restarting.
Yeast when allowed to multiply in a fruit or vegetable juice, converts the natural and added sugar into alcohol and carbon dioxide. There are many varieties of yeast used in the making of wine.
This is the process of starting a yeast fermenting before introducing it to the must. A
common way to start a yeast is to sprinkle it into a cup containing a half teaspoon of sugar in a half cup of warm water. Stir to mix and leave covered in a warm place for 15 minutes.