Troubleshooting Sluggish and Stuck Fermentations - Could You Get Back on Track Without a Restart?

Several factors affect fermentation success, and sometimes a small adjustment can get things moving again without a full restart. Below, we outline common causes of problematic fermentations and next steps.

TEMPERATURE STRESS

Yeast perform best within a specific temperature range. Temperatures that are too high can stress or damage yeast, potentially requiring a restart. If the wine became too cold, try gradually warming it to about 70°F (21°C) and monitor for renewed fermentation activity.

INADEQUATE MIXING

Without adequate mixing, yeast can settle out of suspension and lose access to nutrients and sugar. This can slow fermentation or cause it to stall. Gentle mixing can help keep yeast active and fermentation moving.

WINE MIGHT NEED DETOXIFICATION

Stressed yeast can produce compounds that inhibit fermentation and contribute to sluggish or stuck fermentations. If this is the cause, RESKUE™ may help reduce these inhibitory compounds and improve conditions for yeast recovery.

MICROBIAL COMPETITION

Uncontrolled lactic acid bacteria (LAB) can inhibit yeast activity and contribute to sluggish or stuck fermentations. Before restarting, address any possible bacterial contamination. LYSOZYME  and BACTILESS™ offer different approaches to controlling LAB, depending on your fermentation goals.

NEED TO RESTART?

Check out our detailed protocol and calculation worksheet for restarting stuck fermentations using  UVAFERM 43 RESTART™ .