I new to wine making and dont know all the words yet
1.It means to either prime the siphon action on the tube so it can start. With homebrewing, this is easily accomplished with an autosiphon.
2. To give the yeast a small amount of sugar, usually dextrose, to rouse themselves produce enough CO2 after being bottled. Special care must be taken to use the right amount and to sanitize the bottles. Using too much will sugar will result in over pressurization of the bottle and lead to the bottles exploding.
After 2-3 weeks, the sugar will complete be metabolized by the yeast into CO2, bring the contained beverage to a certain volume of CO2. This is not typically done with wines, unless it's a "sparkling wine".
Note that if you do wish to carbonate a wine, you cannot use standard wine bottles as the corks are not designed to with stand the increased pressure. Instead, use beer bottles or a champagne corker.
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From what I understanding, priming refers to a step when making beer, ciders or meads, not wine. It refers to adding sugars when bottling so that refermentation occurs in the bottle and in the case of mead makes a "sparkling" mead. Here's a product you can drop into beer bottles while bottling: http://www.austinhomebrew.com/product_info.php?products_id=10600
They may be talking about syphoning the wine from the fermentation vessel, in which case "priming" is how you start off the syphon action.
Alternatively, they may mean adding extra sugar (or sugary substances, such as syrup) to give the yeast more food to turn into alcohol.