- Moving the wine to a warmer location
- Warming up the room the fermentation is in
- Applying heat to the wine fermenter, itself.
I made a batch of wine using concentrated grape juice. The fermentation is not bubbling, so I do not think it's fermenting. I think it's too cool in my basement. Can I add more wine yeast, or what can I do to save my wine? Name: Glenn , beginner State: WV ----- Hello Glenn, Thank you for your question, and sorry you are having such a problem with this batch of wine. I think that your assumption is probably correct. By far, the #1 reason for a wine fermentation to not start bubbling is because of temperature. Wine yeast is very sensitive to temperature... some strains more than others. My recommendation is to keep your fermentation between 70° F. and 75° F. Getting out of this temperature range can cause your fermentation to not bubble. You can use a thermometer to keep tabs on the fermentation temperature. I prefer to use a liquid crystal thermometer. This is a plastic strip that you stick on the outside of the fermenter. The correct temperature will always illuminate. It's very easy to use and very accurate. The good new is that if the temperature is the reason your fermentation is not bubbling, then your batch of wine is in little danger of being ruined, and the solution is very simple — warm the wine up! You can do this by: