Stuck Fermentation

With the changing of seasons, temperature fluctuation is a critical consideration in winemaking, as it profoundly influences the fermentation and aging processes. Consistent and controlled temperatures are crucial to achieving optimal flavor development and maintaining the integrity of the wine.

Fluctuations outside the recommended range can lead to unpredictable outcomes, such as stalled fermentation or off-flavors. During fermentation, temperature stability promotes a steady and controlled release of aromas and flavors. Likewise, in the aging phase, temperature fluctuations can accelerate or hinder maturation, impacting the overall quality of the wine.

It's advisable for home winemakers to invest in temperature control measures, such as temperature-regulated fermentation vessels or storage spaces, to ensure a stable environment for their wine at every stage of the winemaking journey.

Please see below if you have encountered challenges regarding stalled fermentation, or issues regarding maturation, for some tips and tricks to resolve this from our team.

General re-start protocol

1. Add 1 TBSP of bentonite to ½ cup of HOT water, stir and let sit for 1 hour. Add this bentonite solution to your wine and stir. Allow the wine to settle for 24-48 hours and then siphon the wine clean off this sediment into a clean primary fermenter.

2. Once the wine has been racked into clean carboy add 2 teaspoons of RJS yeast nutrient into wine. Dissolve yeast nutrient in ¼ cup of warm water first before adding into wine.

3. In a measuring cup with 100mL of water at 40°C add two (5g) packs of ideally Montpellier K1- V116 yeast or EC1118. DO NOT STIR and let sit for 15 minutes. After 15 minutes stir to break up any clumps.

4. Add ½ TSP of dextrose or table sugar to the yeast mixture and aerate gently for 30 seconds. Wait 15 minutes.

5. Add 100mL of stuck wine to yeast mixture, aerate for 30 seconds. Wait 15 minutes.

6. In a separate container able to hold ~15L (a sanitized bucket would be perfect) take 500mL of wine out of the primary fermenter and add it to this bucket. I will call this bucket “The Culture” for simplicity.

7. Add the 200mL of rehydrated yeast/stuck wine mixture to this bucket, mix vigorously, and let stand for 20 minutes.

8. Take 1L out of the primary fermenter, add it to The Culture, mix vigorously, and let sit for 20 mins

9. Take 2L out of the primary fermenter, add it to The Culture, mix vigorously, and let sit for 20 mins

10. Take 5L out of the primary fermenter, add it to The Culture, mix vigorously, and let sit for 20 mins

11. If the temperature difference between The Culture and the remaining wine is <10C at this point, add The Culture into the primary fermenter, give it a good stir and cross your fingers

12. If the temperature difference is >10C, just keep dosing The Culture in 2-5L doses until you get the temperature within range, and then add The Culture to the primary fermenter

13. Once all the wine has been added to the culture warm the fermenter to between 77°F-80°F (25°C-27°C) to help the fermentation proceed to completeness.