STUM, n. [G.] 1. Must; wine unfermented. 2. New wine used to raise fermentation in dead or vapid wines. 3. Wine revived by a new fermentation. STUM, v.t. 1. To renew wine by mixing must with it, and raising a new fermentation. We stum our wines to renew their spirits. 2. To fume a cask or liquor with burning brimstone. [Local.]
n. & v. --n. unfermented grape-juice; must. --v.tr. (stummed, stumming) 1 prevent from fermenting, or secure (wine) against further fermentation in a cask, by the use of sulphur etc. 2 renew the fermentation of (wine) by adding stum. Etymology: Du. stommen (v.), stom (n.) f. stom (adj.) dumb
Stum Stum, n. [D. stom must, new wort, properly, dumb; cf. F. vin muet stum. Cf. Stammer, Stoom.] 1. Unfermented grape juice or wine, often used to raise fermentation in dead or vapid wines; must. Let our wines, without mixture of stum, be all fine. --B. Jonson. And with thy stum ferment their fainting cause. --Dryden. 2. Wine revived by new fermentation, reulting from the admixture of must. --Hudibras.
Stum Stum, v. t. [imp. & p. p. Stummed; p. pr. & vb. n. Stumming.] To renew, as wine, by mixing must with it and raising a new fermentation. We stum our wines to renew their spirits. --Floyer.