Restart a Stuck Fermentation ("Traditional"/Non-Preferred Method) (2024)

FAQs

Restart a Stuck Fermentation ("Traditional"/Non-Preferred Method)? ›

When restarting a sluggish or stuck fermentation, it is essential to address yeast biomass buildup together with the low nutrient levels. A yeast rehydration nutrient such as GO-FERM PROTECT EVOLUTION™ is essential, as it is rich in micronutrients and survival factors.

If you suspect your fermentation is stuck because of low fermentation temps, try bringing the fermenter to a warmer location. This is usually the best way to fix a stuck fermentation. You can add more of your original yeast or use a high attenuating yeast such as S-04 or US-05.

In most cases, too low a temperature is the cause of a stuck fermentation, and bringing the temp up is enough to get it going again. Open up the fermenter, and rouse the yeast by stirring it with a sanitized spoon. Sometimes putting the yeast back in suspension will get it going again.

A simple fix is to move the vessel to a room temperature of 68 to 70 degrees F. The yeast cannot operate at too cold temperatures.

My two favorite picks for a stuck fermentation are Wyeast 3711 and Safale US-05. Both are clean, high-attenuating, yeasts that can survive in higher alcohol, nutrient-scarce environments. Speaking of nutrients, add a small dose of yeast energizer.

Rehydrate your yeast

We recommend rehydrating your yeast in a sterilised container using warm water (approximately 30-35°C) and a pinch of sugar. This will help to revive the yeast and encourage it to start fermenting again.

Right at the beginning of fermentation, vitamins, minerals and available nitrogen are consumed very quickly. This can cause sluggish and stuck fermentation as indicated above. It is then key to add nutrients naturally rich in these elements such as Fermaid O™ to feed the yeasts when restarting a stuck fermentation.

Yeasts need oxygen in order to permit sufficient growth of new cells, which are what are going to do the work of fermentation. If fermentation hasn't started at all, then try aerating or oxygenating it again, and preferably re-pitch with a fresh batch of yeast.

Raising the temperature, aerating the biomass and provision of nitrogen and cofactors can restore fermentation rates.

Fermentation times can be shortened by using powdery (non-flocculent) strains of yeast or by mechanically stirring the fermenting wort. The yeast can also be roused toward the end of fermentation by the injection of carbon dioxide or by using a re-circulating device.

Does vinegar speed up fermentation? ›

By adding a bit of vinegar to a ferment, it creates an environment that is ideal for acid-loving bacteria, thus speeding up fermentation time. While fast fermentation isn't always the goal, it can be helpful in preventing unwanted contamination in a ferment that is going to be stored for a long period of time.

How to Tell if You Have a Stuck Fermentation. The easiest way to tell if a wine is stuck is to first taste the wine. If the wine tastes even a little bit sweet you know that there's sugar left in your wine. As this is what the yeast convert into alcohol, fermentation should not end until all the sugar is gone.

The term cold-crashing is just a winemaker's term for cooling a brew down, usually by manner of a fridge. How this stops fermentation is by putting the yeast to sleep since yeast tends to thrive in warmer temperatures.

The surest way to establish whether or not a fermentation is complete is by measuring the specific gravity. You can do this using either a hydrometer or a refractometer.

Simply move the fermenter to an area that is room temperature, or 68-70 °F. In most cases, too low a temperature is the cause of a stuck fermentation, and bringing the temp up is enough to get it going again. Open up the fermenter, and rouse the yeast by stirring it with a sanitized spoon.

Too much yeast can lead to off-flavours and a shortened shelf life. Instead, brewers should focus on creating a healthy environment for fermentation by controlling the temperature and ensuring that there is enough oxygen present.

Flexi Says: Yes, it is possible to add more yeast during wine fermentation. This is often done if the fermentation process slows down or stops prematurely, which can occur if the initial yeast population was too small, or if the yeast is unhealthy or stressed.

Corrective action: If your fermentation is cold and fails to start (or stops), warm it up a few degrees. If it does not start again on its own, re-inoculate with a fresh pack of yeast. If it is too warm, cool it off. For open tanks, you can freeze plastic water bottles, then place a few in the must and stir.

The standard rehydration procedure involves the sprinkling of the desired amount of yeast in 10 times its weight in sterile water or hopped wort within a specific optimal temperature range for each yeast and leave to rest for a set amount of time under gentle stirring.

When yeast are left to ferment for a long time they will have usually used up any available sugars and will start using the starches present as a food source. As a result there may be subtle changes in the texture and taste of the final product.

What is the best yeast for stuck fermentation? ›

step 6: Select a yeast strain that is both alcohol tolerant and a vigorous fermenter such as UVAFERM 43™, LALVIN K1 (V1116)™, FERMIVIN CHAMPION or VIN 13. Calculate the amount of yeast required for the total volume of stuck wine at 3–5 lb/1000 gal (36–60 g/hL).

If the temperature is too cool, the fermentation will be sluggish, resulting in an opportunity for the growth of contaminants, such as wild yeast and bacteria.

Using Potassium Sorbate

This is a situation where the fermentation has already completed and is ready for bottling. You simply add the Potassium Sorbate along with the sugar that is added for sweetening. The Potassium Sorbate stops the wine yeast from fermenting the newly added sugar.

First off, we need to say that if you are holding your fermentation temperatures solid, and you are pitching at the proper temp, your sanitization is on point then adding the extra yeast might not have that big of an impact on your beer.

Fermentation times can be shortened by using powdery (non-flocculent) strains of yeast or by mechanically stirring the fermenting wort. The yeast can also be roused toward the end of fermentation by the injection of carbon dioxide or by using a re-circulating device.

To restart a stuck 8 gallon sugar wash fermentation I boil a half pound of Roger's Wheat Bran in enough water to make a gruel, then leave it sit covered to cool. Once cool enough to touch, I pour it into the fermenter. It has restarted every one of my stuck sugar washes without fail.

The fermentation process creates some heat, so trying to keep that heat around the fermenter can help it warm up a little bit. Another thing you can do is to put a heating pad near or the fermenter on top of the pad. However, if you are going to do this it would be ideal to have a temperature strip on your fermenter.