Re-ferment

Re`-fer`ment´

(r `f r`m nt´)

v. t. & i.

To ferment, or cause to ferment, again.

Webster's Revised Unabridged Dictionary, published 1913 by G. & C. Merriam Co.

References in periodicals archive ?

The juice has barely begun to ferment when the spirit is added to kill the yeast and add just enough alcohol (up to about 17%) to ensure that the natural sugar in the grapes remains and won't re-ferment.

That's the spirit!

Don't go above 38[degrees]F, or some of the super yeasts may grow and re-ferment. Most of the yeast is killed with the quick chill, but some super yeasts will still be alive.

Heron Hill's German-style ice wine

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