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From Distillers Wiki

Hazy:

A relatively clear wine that has a moderate amount of suspended particulates. Not quite as severe a fault as cloudiness.

Heat Stabiliztion:

The process of removing excess protein to preserve a wine's clarity when stored under warm conditions. Heat stabilization is usually performed with a Bentonite fining.

Herbaceous:

An odor suggestive of herbs or broken green stems of plants. It is a positive characteristic is suggestive of the base and not too pronounced, but a fault if excessive or from spoilage.

Hippocras:

See Mead

Hot Wine:

A wine with excessive alcohol that creates a burning, prickly sensation in the mouth and throat.

Hydrogen Sulfide:

H2S for short, Hydrogen sulfide is produced in all wines by yeast combining with various forms of sulfur, but in excess creates an undesirable, rotten-egg-like smell in wine. If not corrected, the wine is ruined as the gas is transformed into mercaptans, with a skunky odor, and then disulfides, with a sewage smell.

Hydromel:

See Mead

Hydrometer:

An instrument for measuring the specific gravity (abbreviated as s.g.), relative to sugar content, of a liquid. The importance of s.g. rests in it's indication of proofing potential. In other words, s.g. indicates how much dissolved sugar is present for conversion to alcohol by yeast, what that proof will be, and how much sugar to add to raise the finished proof to a specific level. A hydrometer which indicates the proof of the present alcoholic content is called a "proofing hydrometer."

Hydrometer Chimney:

A tall, narrow, cylindrical vessel used to float a hydrometer in the liquid to be measured. Using this vessel requires a smaller liquid sample than using, for example, a one gallon open-mouthed jar, as hydrometers tend to be rather long and must be floated in a deep vessel.