No Fermentation or Stuck Fermentation
Hi,
I purchased a Sauvignon Blanc kit, I pitched the yeast three weeks ago with no fermentation. I bought a new satchel of yeast and pitched it with no fermentation temp 70F. I make several of these a year. Has anyone else had any issues? Thanks
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Official comment
We appreciate you reaching out to us. We know some of our customers have experienced problems with their kits. This is caused by a condition known as stuck fermentation. To resolve this, you should stir your batch if you haven't done so already. This will help introduce oxygen, release carbon dioxide, and stimulate the yeast. You should measure the SG daily to monitor the progress and check for any movement.
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