stum

Unfermented grape juice; must.

1620s, Ben Jonson, Leges Convivales Let our wines, without mixture of stum, be all fine.

And with thy stum ferment their fainting cause.

Wine revived by new fermentation, resulting from the admixture of must.

Drink ev'ry letter on't in stum, And make it brisk champaign become.

To each hogshead of genuine Bordeaux wine, there are four gallons of Benicarlo, half a gallon of stum wine, and a small quantity of Hermitage added, which mixture undergoes a slight fermentation, and is then exported under the name of claret.

To ferment.

To renew (wine etc.) by mixing must with it and raising a new fermentation.

We stum our crude wines […]to renew their spirits.

To fume, as a cask of liquor, with burning sulphur.

Since I have taken this method with cyder, it has proved more like wine than common drink, but then I racked it off a second and a third time, as soon as it appeared fine, and then stummed the cask that received it the lasttime […]

A surname from Dutch.