How to: Successfully Restart A Stuck Fermentation

The 2017 harvest seems to be challenging for many and this includes problems with stuck fermentations. To help address this, we wanted to make sure you had access to our recommended method to restart a stuck fermentation using UvaFerm 43 Restart. 
 

Download Restart Protocol

When restarting a sluggish or stuck fermentation, adding Reskue™ to the stuck wine prior to restarting the fermentation may help reduce accumulated toxins and improve chances for a successful restart. Also, it is essential to address yeast biomass buildup together with the low nutrient levels. An appropriate yeast rehydration nutrient such as Go-Ferm Protect Evolution® is a very useful tool. Rich in micronutrients and survival factors, when Go-Ferm Protect Evolution is added to the rehydration water, these factors promote increased biomass of the selected yeast strain. Consequently, the selected restart yeast can acclimate more easily to the potentially hostile environments (i.e. high alcohol) associated with stuck fermentations.



When stuck wines include high residual sugar levels, an addition of a complex nutrient to the stuck wine is also recommended. In addition, spoilage organisms like Lactobacillus and Pediococcus are often present in stuck fermentations. These microorganisms can compete for nutrients and release metabolites that inhibit yeast growth. Adding Lysozyme to the stuck wine prior to restarting the fermentation may help control such unwanted bacteria and provide an improved environment for the restart to take place.

Lastly, adding a fermentation nutrient such as Fermaid® Osignificantly aids in sugar uptake and helps render your fermentation successful!

Our fermentation team is always available to answer questions or provide technical support at (707) 765-6666 or fermentation@scottlab.com.