Making A Wine Yeast Starter To Restart A Stuck Fermentation

Yeast Starter To Restart Stuck FermentationThere are times when no matter what you do, a fermentation will not complete the task at hand. The fermentation seemed to be going along fine. The activity was looking good. The temperature was right. Then boom! The fermentation seemingly hits a brick wall and comes to an abrupt stop.

You check the wine with a hydrometer only to discover that there is plenty more sugar that needs to be fermented. What you have here is a stuck fermentation.

In most cases you can remedy a stuck fermentation and get it started again by going over The Top 10 Reasons For Fermentation Failure, however there are times when there seems to be no solution in sight. These are the times when more drastic measures need to be taken. Namely a wine yeast starter. Keep reading to learn the basics of making a wine yeast starter to restart a stuck fermentation.

A wine yeast starter is a very dependable way to restart a stuck fermentation, particularly when you know that all the environmental conditions are correct. A wine yeast starter is different than rehydrating a yeast for a few minutes. It is actually starting a mini-fermentation for a couple of days and then adding it to the stuck fermentation.

The best wine yeast to use in a starter to restart a stuck fermentation is Champagne type yeast. This type of wine yeast is better at fermenting in diverse conditions than most others. If you do not have a Champagne type yeast on hand, you can use whatever is available and still get positive results, but always use Champagne yeast when it is available for restarting a stuck fermentation.


How To Make A Wine Yeast Starter

For restarting 5 or 6 gallons, take a quart jar and fill it half way with the wine in question. Add to that, water until the jar is 2/3 full. Put in the mix a 1/4 teaspoon of yeast nutrient, and 3 tablespoons of sugar. Be sure that the sugar becomes completely dissolve. Now you can add a whole packet of the Champagne yeast. Cover the jar with a paper towel and secure with a rubber band.Shop Conical Fermenter

Put the starter in a cozy spot at 70° to 75°F. You should see some activity within 12 to 18 hours. You will want to pitch the wine starter into the stuck fermentation right after you see the level of foaming in the jar peak. This will usually be around 1-1/2 to 2 days. Be sure to swirl the jar to add all the sediment in the starter to the wine must, as well.

Don’t worry, you won’t end up with anything like in the picture above. That’s just there for fun, but you should see a good layer of foam be produced before it’s ready to add to the stuck fermentation.

It is a bit of work, but making a wine yeast starter to restart a stuck fermentation is the ultimate way to go when you are having a stubborn fermentation. There are more minor things you can try first, based on The Top Ten Reason For Fermentation Failure article, but when push comes to shove, making a yeast starter is the way to go.
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

29 thoughts on “Making A Wine Yeast Starter To Restart A Stuck Fermentation

  1. Dear Sir/Mad
    I do not have access to yeast ,do you think I can make it?or make wine without it?or use other alternative as yeast .Thanks to your effort
    I am look forward to hearing from you
    Yours faithfully

  2. Keyvan, yeast is the key essential ingredient necessary for a fermentation. The fermentation is what is turning sugar into alcohol. So yes, yeast is needed. You can find yeast naturally on fruit, but it also comes along with other things that can spoil the wine, so how the wine will turn out is not quite clear without knowing the condition of the fruit being used.

  3. I have been making wine from wild grapes with success for about 8 years now. I believe you left out an important step in the instructions for starting a stuck fermentation. When I have a stuck fermentation, I use Camden tablets, 1/gal., for 24 hours prior to restarting a wine batch. I do this because usually their is a reason that the yeast is stuck if there is access sugar and the camden tablets will get you back to a good restarting point, and should do no damage to the wine or not cause a delay since you are waiting on the wine starter anyway. Comments???

  4. Keyvan, you do have access to many varieties of wine yeast at the E.C.Kraus website that you are posting on. Just go to the top of the page and click on wine ingredients and select wine yeast, and ship to any address you choose. If you have access to the internet then any item you need is available here.

  5. Hi Ed,

    When I started my Blueberry wine the Specific Gravity 1.110, that was 40 days ago, since then I have tried four times to restart the wine.I have used yeast 4 times, red star premier cuvee yeast, yeast starter and Yeast Nutrient, and now the Specific Gravity 1.052, what else can I do, to have the wine finish fermenting?

    • Mike, there are many reasons that can cause a stuck fermentation. If adding nutrient and a yeast starter did not work, please take a look at the article posted below that covers the most common causes of fermentation failure. The first thing that i would check is the temperature of the juice. Before you can correct the situation, you need to find out what is causing the problem.

      Top Reasons For Fermentation Failure

  6. We are about to add the yeast starter into the carboy, should we use the airlock after adding the starter? Or leave open to allow air in? Sealing the yeast the 1st time was our initial mistake.

    We are adding the starter to wine that has already been through secondary fermentation and have already added stabilizing agents to.

  7. Having used campdon tablets to stop fermentation it turns out too soon will it restart if I use the yeast starter?

    • Jerry, you might want to leave the wine covered with just a towel overnight as you would have in the beginning to let the sulfites leave the wine before adding the yeast starter.

  8. Thanks for the starter recipe. Works well. However, the fermentation is now going at a snail’s pace.I keep the carboy warm, around 26-30C. I’ve measures the specific gravity a few times over the last 3 weeks and it has barely changed, around 1.03. Lots of gas , but no progress towards a finished fermentation. Does a restarted stuck fermentation always take this long?

    • Geof, if the specific gravity has been around the same for a few weeks, there may be something else causing the stuck fermentation. I would take a look at the article posted below that covers the most common causes of a stuck fermentation. One thing I notice is that your temperature might be too high and you will see this addressed in the article.

      Top Reasons For Fermentation Failure

      • Wow, I thought I was doing the right thing with my temperature settings. Great article and thanks so much. I’ll change the temperatures (I’m getting a temp control unit with a probe that will keep the temp within 0.5C). I’ll let you know how it goes. If it works out I’ll send you a bottle of the final product!!!

  9. Hello, I put my yeast in my wine juice and forgot to add the sulfite in so I put it in after I added the yeast, now what do I do.

    • Helena, adding sulfites after adding yeast would have destroyed the yeast. After waiting 24 hours for the sulfite to dissipate, you need to add more yeast.

  10. Hi , I bottled my blackberry wine about 6 months ago i like sweet wine but i over sweetened this batch is there any thing i can due i have 22 bottles . Thank you

  11. Hi i make a wine last night and failed for fermenting what i do is boil it again and strain it again with cheese cloth and wait till warm and add yeast again..and never ferment again what should i do?should i wait or should i just throw it away? Or they are still fine or no good..

  12. Slow fermentation still going on. Here is the scoop:
    22 lbs Huckleberries placed in a mesh bag, crushed. Added enough water to raise level in must to 4 gallons, Added 12 lbs of sugar dissolved in 2 gallons of boiled water. Added to must after cooled to 80 degrees (made must volume to 6 gallons, added 7 crushed campden tablets, covered with cloth waited 2 days. Added pectic enzyme waited 12 hours, hydrated yeast (K1-V1116) for 15 minutes (around 97 to 100 degrees) added yeast nutrient then hydrated yeast, covered must, temperature is set for 75 degrees. Starting SG was 1.112. It is day 5 and the fermenting activity has and is still slow SG is now at 1.100.
    I started a “super charger” yeast re-entry. Used a must sample, 2 table spoons of sugar, nutrient and yeast. I plan on adding it to the slow must after it “takes off”. Ahh, here is the problem now..After 24 hours the “super charger” show little signs of fermenting activity, just like my must. I am thinking….bad yeast? Expir. date is good. Bought it from reputable wine supplier. Need some help here. I am thinking my wine will start going bad if I cannot get it going soon…. Thanks

    • Bill, yes it is possible that you have old yeast.Your starting gravity reading is a little high and could be a contributing factor. However, there are many reasons that can cause a stuck fermentation. Before you can fix the issue, you need to find out what caused it to become stuck. The article below will go over the most common causes.

      Top Reasons For Fermentation Failure

  13. I started a Cab. Sov. using fresh juice 16 days ago. On day one I brought the temp up and added Pot. Met. as directed, and waited 24 hours to pitch my yeast. I then put the lid on tightly with an airlock and watched it ferment well for 5 days. Days 6 and 7 the airlock activity was next to none, so I checked it with a hydrometer only to discover the gravity was around 1.002. I gave the wine a stir and the airlock activity picked up a little for a couple of days, but has stopped again with the gravity being around 0.996. Is it finished, or should I give it another stir? It’s my understanding that wine should be finished at around 0.990. The OG was 1.090 but I added enough corn sugar to bring it to 1.095. The yeast was Lalvin RC212, and the temp. has been around 73 deg. Also, I have read your 10 reasons for a stuck ferment, but I don’t think any apply to my situation. Thanks.

      • Thanks for your reply. The gravity never did go any lower than previously mentioned. In fact, it might even be closer to 0.998. My eyes just don’t work as well as they used to. Last night when I checked the wine again only to discover that the gravity was more like 0.998 according to the hydrometer. I decided to float the Hydrometer in pure water only to discover that it was floating at 1.005, thus indicating that my wine might be stopped at 1.003. To me, the wine does have a bit of a sweet taste to it, and I would like it to be as dry as possible. Can I make a yeast starter at this point to save it, or should I accept it for what it is? Thanks

        • Your wine might still actually be done. The temperature of the water does make a difference in the reading. The colder the liquid the higher the reading. The hydrometers we sell are calibrated to 68°F. as are most others. So if the tap water was colder than the wine these would cause a discrepancy. Here’s a link for you to play around with the temperature correction formula:

          If you come to the conclusion that the wine still has more fermenting to do, I would make sure the wine is at a fermenting temperature first. Make sure the wine is in the 70’s°F., not in the 60’s. If you find you need to warm the wine up, give it a few days to see if the hydrometer reading will come down further. If that does not work, then I would consider adding a starter.

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