- Dilute the wine with water until the sugar level is brought down to a more suitable level. The fermentation should start on it's own after doing this.
- Switch to a wine yeast that has a better tolerance of higher sugar levels. I would suggest Red Star: Pasteur Champagne for this purpose.
I have 6 gallons of red wine must which failed to start fermenting even after 3 days since I added Lalvin 71B-1122 yeast. I may have added too much sugar to the primary fermentation. The Brix No. was 27 and Sp Gr 1.110. What can I do to get the wine must fermenting before it gets spoiled? Thank you for your help. Ulysses A. Name: Ulysses A. State: TN ----- Hello Ulysses, It may very well be that you have too much sugar in the primary fermentation, and that is what's causing you to have a stuck fermentation. But I would also suggest going over the Top 10 Reasons For Fermentation Failure to make sure that it is not something else. Putting too much sugar for the yeast to ferment is one of the 10 reasons listed, but by making sure the other 9 couldn't possibly be the reason, your can then comfortably narrow your focus on the cause. What I would do if I were in your shoes is take a quart jar – like a Mason jar – fill it half way with the wine. Then add water until the jar is 2/3 full. Mix in a quarter teaspoon of either Yeast Nutrient or Yeast Energizer. Then sprinkle directly into the jar another packet of wine yeast. This is simply to create a yeast starter for the wine yeast by using a diluted wine must. Do not rehydrate the wine yeast in warm water first. Add the packet directly to the yeast starter. The yeast starter should start fermenting within hours. Once you see the level of foaming peak, that will be the optimal time to pitch the yeast starter in with the rest of the wine must. This is typically at around 18 hours, but can vary from 6 hours to 3 days. I am fairly confident that this will overcome your stuck fermentation and get your wine fermenting. A specific gravity of 1.110 is not all that ridiculous, it's just high enough to cause some difficulties. With future batches you will want to use your wine hydrometer to make sure that you do not add too much sugar for the primary fermentation. Other things you can do to help the yeast starter be successful is add an additional half dose of Yeast Nutrient to the entire batch. And as mentioned before, use the other 9 reasons for fermentation failure as a guide to improve your fermentation's situation. If the yeast starter fails to get things going then there are two other things you can do: