I have seldom had a stuck fermentation. When it happens, it can be a bit annoying, to say the least. I’ve written a few times about my “Mystery” Wine that I’m not exactly sure what the fruit berries are. The other day, I mentioned that the fermentation was sluggish, so I added some yeast nutrient. That seemed to get things going for a day or so, but the past two days have shown no movement on the specific gravity scale.

So I have a stuck fermentation. I don’t know why. It’s not from unsanitary equipment. I know that for sure. It’s not because of any temperature extremes. Other wines I have fermenting right beside it in the same room, and that room is about 70 F. The only concern I have about it is the PH is at the low end of the scale – 3.1 – but that should have nothing to do with the fermentation.

The only thing I can think of is that perhaps the packet of yeast I used was just not up to the job. I had some fresh packets (always, always, always have fresh packets of Lalvin EC-1118 yeast on hand!) of yeast, so I have reinoculated it, and we’ll see what happens. Before reinoculating, I did rehydrate the yeast first for a couple of hours and hopefully get a head start and get this thing going again.

More on this one in a couple of days. Ah, the joys of home winemaking!

Related Posts

• Does Yeast Selection Make THAT Much Of A Difference?
• Home Winemaking – Always Something To Learn!
• It Is Now Unstuck!
• Sluggish, Not Quite Stuck, Fermentation
• A Mystery Wine

One Response to “I’ve Officially Proclaimed It Stuck”