| Revision as of 03:32, 28 January 2006 editEGGS (talk | contribs)536 editsNo edit summary← Previous edit | Revision as of 03:39, 28 January 2006 edit undoJorray (talk | contribs)39 editsmNo edit summaryNext edit → | ||
| Line 1: | Line 1: | ||
| A ''stuck fermentation'' is a ] of wine or beer which has stopped before completion; i.e., before the anticipated percentage of sugars has been converted by yeast into alcohol. | A ''stuck fermentation'' is a ] of ] or ] which has stopped before completion; i.e., before the anticipated percentage of sugars has been converted by yeast into alcohol. | ||
| Typically, a stuck fermentation may be caused by: 1) insufficient or incomplete nutrients required to allow the yeast to complete fermentation; 2) low temperatures, or temperature changes which have caused the yeast to stop working early; or 3) a percentage of alcohol which has grown too high for the particular yeast chosen for the fermentation. | Typically, a stuck fermentation may be caused by: 1) insufficient or incomplete nutrients required to allow the yeast to complete fermentation; 2) low temperatures, or temperature changes which have caused the yeast to stop working early; or 3) a percentage of alcohol which has grown too high for the particular yeast chosen for the fermentation. | ||
Revision as of 03:39, 28 January 2006
A stuck fermentation is a fermentation of wine or beer which has stopped before completion; i.e., before the anticipated percentage of sugars has been converted by yeast into alcohol.
Typically, a stuck fermentation may be caused by: 1) insufficient or incomplete nutrients required to allow the yeast to complete fermentation; 2) low temperatures, or temperature changes which have caused the yeast to stop working early; or 3) a percentage of alcohol which has grown too high for the particular yeast chosen for the fermentation.
Corrections to stuck fermentations may include: 1) repitching a yeast with a higher tolerance for alcohol than the original yeast, and less demand for nutrients - Prise de Mousse yeast, aka EC-1118, is often recommended for this purpose; 2) incorporation of nutrients in conjunction with the repitched yeast; 3) restoration of accomodative temperatures for the given yeast and must/wort.
 | This beer or brewery-related article is a stub. You can help Misplaced Pages by expanding it. |