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Many winemakers have a huge problem with fermentation. When everything seems to go their way, it suddenly turns out that all effort has gone to waste. Learn about effective ways to restart fermentation and enjoy the moment spent with a glass of delicious wine.


“I’ll be back” was a famous tagline of Terminator. What he promised, has become… on the next five episodes of various sequels. In the world of homemade winemaking, the reality is a little bit different, but some part looks familiar. You probably once notice that your wine stopped ferment in the wrong moment. Didn't you pray then for the return of your tasty mixture? Everyone knows the pain of pouring batch to the sink. How to protect from this unpleasant necessity?


What goes wrong?

You have problem with recognize reasons of bad wine fermentation? There are at least several symptoms, and each of them only confirms the initial guess. One of them is too sweet taste. Why is this happening? Mainly due to the yeast, which did not have enough time to produce the right amount of alcohol. Their food is sugar and if it is not enough, the yeast stops working and the fermentation stops.


Lack of sugar is just a selected example of the causes of fermentation problems. For example, the temperature can not be adjusted properly. The optimal level is in the range of 18-22 degrees Celsius. Small deviations of course will not change the batch but it is worth monitoring the situation on an ongoing basis and checking if the fermenting wine is too cold or too hot. High temperature kills yeast, and low - prevents them from working.



Sometimes it is difficult to find a justification and only the winemakers are often responsible for too fast ending the fermentation process. Their mistakes have unpleasant consequences. This happens when the home producer incorrectly selects the proportions of yeast. At this stage of learning, it is important to get a basic knowledge, which includes the ability to distinguish liquid yeast from dry yeast. What else? Yeast which does not receive the right amount of nutrient in the form of nitrogen or amino acids or problem with the equipment.


Useful methods of restart fermentation

As we mentioned, it’s hard to define, what exactly was the main reason for stopped fermentation. But if you manage to rule out a few options and point the perpetrator of the problem, it is worth to act as soon as possible. Only this approach allows you to react at the right time and there is a chance that the wine can still be saved, and fermentation - restart.


If you have encountered a problem with the wrong level of sugar, you should invest in a hydrometer - a convenient device used by professional winemakers around the world. Allows you to monitor on a regular basis whether there is a sufficient amount of sugar in the batch, which will prevent the fermentation from stopping too early. It is better to add less sugar in the beginning and then start adding it successively. And remember! Fruit also has its own sugar. Try to count an amount of right sugar content in a batch before you add one more portion.



Problems with wine kit? Your fermentation cork may be leaky or there is no water in the fermentation tube. Make sure that all the elements work properly and replace the bad parts with new ones. Depending on the type of yeast, keep your eye on the temperature of their dissolution. When it is too late to react and the valuable yeast have disappeared in lukewarm water, use special yeast to restart. In this way, you will save your valuable batch.


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