(r `f r`m nt´)
v. t. & i.1.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.
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.