Here are the definitions for the letter "f"

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Feints

(pronounced “Faints”) a name given to the last portion of spirits that runs from a still as the distillation of a batch nears completion. Feints are normally turned back into the still for redistillation. Feints are also, and more generally referred to as tails.

Fermentation

a natural reaction of yeast as it grows and multiplies in a batch of grain, sugar cane or fruit / vegetable mash is known as fermentation. In the process, the sugar content of the mash is converted to alcohol. In whiskey making two methods of fermentation are employed.
Sour Mash: part of the previous day’s fermented batch of mash is added to each fresh batch of mash. Adds more yeast to the new mash, while at the same time provides continuity with each batch. This process takes longer. From 3 to 4 days; requires a larger plant; greater care; and the yield of whiskey per bushel of grain is lower. It is costlier, but is the primary standard procedure among straight whiskey distillers.
Sweet Mash: fermentation is started with newly cultured yeast; usually process takes 2 to 3 days. This type of process is seldom utilized.

Fifth

25.5 fluid ounces (approximately one-fifth of a gallon).

Filtering

passing a liquid through cloth or a filtering agent such as charcoal in order to remove impurities and other undesirable contents. To give the liquid a sparkling clear appearance.

Fine Champagne

Term often found on Cognac, which has nothing to do with the Champagne region. It referrs to a Cognac produced from grapes grown in two areas where the soil has a high chalk content.

Fino

Dry Sherry which is only produced when conditions are right for the growth of a strain of yeast known as 'flor' which settles on the surface of the wine in barrel once fermentation is complete.

Fins Bois

one of the 7 sub-divisions of the Cognac region. 4th most important.

Fitou

Red wine from the Languedoc-Roussillon in Southern France.

Fizzes

Made from liquor, citrus juices and sugar. Shaken with ice and strained into small highball glasses. Soda water is then added (the fizz). Any carbonated beverage, even champagne, may be used. Some add egg whites or yolks.

Flavored Brandy

a cordial type of spirits primarily of a brandy base (grape), fruit or other flavoring. Usually bottled at 70 proof.

Flavored gin

Traditional Dry gin flavored with fruit or other flavors, plus sucrose or dextrose of at least two and one-half percent of the finished product.

Fleurie

One of the ten Beaujolais Cru villages.

Flips

An egg nog and fizz combination. Made with liquor, egg and sugar with shaved ice, shaken well. Strained into short stemmed glasses for serving. Sprinkled with nutmeg.

Floating

Pouring a drink carefully so as to keep each ingredient in separate layers that do not mix with the others.

Foreshots

the first run of spirits from a still. Usually turned back for redistillation. Commonly termed the “heads”.