Distilling: Is a process of heating an alcoholic beverage (example: wash, wine) and condensing the high-alcohol (ethanol) vapors, producing a much stronger solution (spirit) by leaving behind much of the water in the original drink. Usually at a 4 to 1 ratio, i.e. put in a 4L wash at 10% and you should get a 1L spirit at 40% out. Ethanol evaporates at 78°C, water boils at 100°C. Distilling at home is illegal in most countries.
Fermentation: In simple terms, the process of yeast breaking down sugars into alcohol and carbon dioxide.
Fermenter: The vessel in which fermentation takes place, typically a glass carboy or food-grade plastic bucket for homebrewing applications.
Final Gravity: The density of the wort after fermentation occurs.
Fining: The use of additives which clarify wine or beer by causing suspended particles to clump and precipitate. Some examples of finings are milk, eggs, isinglass, gelatin, bentonite, etc.
Hydrometer: Instrument that measures the density of liquid in comparison to the density of water. One can determine the alcohol % of a finished beer by comparing the original gravity and final gravity.
Malt: Usually refers to malted barley. Any grain (rye, wheat, barley etc) that underwent the malting process.
Malt Extract: A condensed/concentrated wort that is used by homebrewers. It is found in either a liquid or dry form.
Malting: The process which basically consists of immersing or soaking grains in water until they germinate, then drying and kilning them in a way which develops the needed enzymes in malt for mashing later.
Mash: Step in all-grain or partial mash brewing in which crushed grains/malt are mixed with hot water to rest at a pre-determined temperature or temperatures (if step mashing etc). The enzymes in the malt then convert the starches in the grain to fermentable and unfermentable sugars which the yeast will then consume during fermentation.
Original Gravity: The density of the wort before fermentation occurs.
Oxidation: Off-flavor in most beer/wine styles which is caused by the introduction of oxygen to fermented beer/wine. It produces a stale, cardboardy flavor and aroma.
Pitch: Adding yeast to the cooled wort.
Priming: Addition of a fermentable sugar to finished beer/wine to carbonate the beer/wine in the bottle. Corn sugar is a common priming sugar.
Rack: Also referred to as "transfer." To move beer/wine from one vessel to another, usually through siphoning.
Wort: Basically, unfermented beer/wine. You will have made wort after the mashing and sparging process. Liquid or Dry malt extract can be described as a concentrated wort. Pronounced "wert."
Yeast: One of the main ingredients in beer/wine. Yeast is a single-cell fungus which feeds on sugars produced by mashing/malt extract, producing alcohol and carbon dioxide. Yeast is considered by many to be the most important ingredient in beer/wine making.