December 18, 2017
Restart Woes: Successfully Restart a Stuck Fermentation
Having issues with a stuck fermentation? You can reference our new recommended method to restart a stuck fermentationusing UvaFerm 43 Restart and Reskue™.
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. An appropriate yeast rehydration nutrient such as Go-Ferm Protect Evolution® is a useful tool because it is rich in micronutrients and survival factors. 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, such as Fermaid O, to the stuck wine is also recommended to help with sugar uptake. In addition, spoilage organisms like Lactobacillus and Oenococcus are often present in stuck fermentations. These microorganisms can compete for nutrients and release metabolites that inhibit yeast growth.
Adding Lysozyme or Bactiless (Call us to determine which product meets your specific needs, as Bactiless will inhibit any additional ML from starting) 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.
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