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October 2012
Research Notes: Avoiding Stuck and Sluggish Fermentations
by Curtis Phillips
We don’t like to talk about it, but if you work as a winemaker long enough, you’ll have a stuck fermentation, or at least a sluggish one. Occasionally you get lucky and you get a fermentation that completes after weeks or months without any spoilage micro-organisms taking hold. More often things go badly wrong. A story of a fermentation gone wrong in my past underlines the importance of taking measures to avoid stuck fermentations. Back before we could rehydrate shriveled grapes mo...
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