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 basem*nt. Can I add more wine yeast, or what can I do to save my wine?
Name: Glenn , beginner
State: WV
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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:
- Moving the wine to a warmer location
- Warming up the room the fermentation is in
- Applying heat to the wine fermenter, itself.
Many beginning wine makers will instinctively run to the closet to get an electric blanket to throw around the fermenter. This is not a good idea. Every electric blanket I’ve seen, even on its lowest setting, is way, way to warm for this application. Unless your wine must is about to freeze solid, what you need is something much more subtle.
Fortunately, there are several products on the market for this specific purpose. We carry the one we think works best. It’s call the Brew Belt. Just as the name sounds, it’s a belt that goes around the fermenter and applies a gentle heat.
If temperature is the reason your fermentation is not bubbling, once you get the fermentation to the correct temperature range, you will see the fermentation start to bubble on its own. There is no need to add more wine yeast. The yeast that is already in the wine is just fine. It has just become inactive because of the cooler temperature.
The last thing I’d like to mention is that we are under the assumption that temperature is the reason why your fermentation is not bubbling, and I’d say that assumption is probably correct, but for the sake of completeness, I would suggest that you also take a look at the Top 10 Reasons For Fermentation Failure that are listed on our website. These 10 reasons cover well over 95% of the issues we run across when helping others — temperature being #1 on the list. See if any of the other 9 ring true to your situation.
I hope this helps you out.
Happy Wine Making,
Ed Kraus
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Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.
FAQs
Simply move the fermenter to an area that is room temperature, or 68-70 °F. In most cases, too low a temperature is the cause of a stuck fermentation, and bringing the temp up is enough to get it going again.
Why is my homebrew wine not fermenting? ›
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.
Why did my ferment stop bubbling? ›
You need to make sure the beer is kept within the stated temperature range recommended by the producer (on the packet), the more stable the better! You can use a heat pad or belt to keep the temperatures up if the ambient temperature is low.
How long does it take for homemade wine to start bubbling? ›
Wine ferments so slowly that you may not notice a difference over just three days. There's no rush to get a wine into the bottle, since you're usually looking at an aging period of around 6 months.
How do you make homemade wine bubbly? ›
To make the wine bubbly, this base wine is put into bottles along with a small amount of yeast and sugar. The bottle is tightly sealed with a cap and stacked in a cool cellar. Within the bottle, the yeast ferments the sugar, and in doing so creates a little more alcohol and, crucially, some carbon dioxide gas (CO2).
How do you know if wine fermentation is bad? ›
Then wait one week and take another specific gravity reading. If: the second reading is lower than the first reading fermentation is still going (sugar is being consumed). the two readings are the same (and the wine tasted sweet) then you probably have a stuck fermentation (sugar is not being consumed).
Why is my homebrew not carbonated? ›
When bottling homebrewed beer via the bottle conditioning process there are two main issues which can result in bottles that are under-carbonated: insufficient amount of priming sugar or tired yeast which was unable to complete the bottle conditioning process. This article will address the latter issue.
How do you start a stuck wine fermentation? ›
INSTRUCTIONS:
- step 1: Add 40 g/hL (3.3 lb/1000 gal) of RESKUE 48 hours prior to restarting.
- step 2: After 48 hours, rack off the RESKUE.
- step 3: Add a complex yeast nutrient (FERMAID O™ or FERMAID K™) directly to the tank of stuck wine at a rate of 0.5–1.0 lb/1000 gal (6–12 g/hL).
For the first 12 to 24 hours, you won't see much (if any) activity in the airlock. The yeast is taking this time to gather its strength and multiply its numbers. For the next 1 to 3 days, you'll start to see bubbles popping rapidly up through the airlock.
What to do if yeast doesn't bubble? ›
That foam means the yeast is alive. You can now proceed to combine the yeast mixture with the flour and other dry ingredients in your recipe. If there is no foam, the yeast is dead and you should start over with a new packet of yeast.
After pitching yeast, simply check on the mash every 12 hours or so to make sure that sometime during the first 12-48 hours after yeast is added there is movement in the airlock (the airlock should bubble a at least few times a minute).
How do I know if my fermentation failed? ›
In fact, fermentation is safer than raw vegetables and canned food! If your lacto-fermentation fails, the signs are unmistakable: repulsive smells, hairy mould on the surface, flashy colours, etc. Read on to discover the different phenomena that can occur in your jar.
How do you know if fermentation has stalled? ›
You can catch a stalling fermentation within the first 24 hours by noticing that your pH levels aren't falling rapidly. Because beer doesn't ferment at a constant rate, after this one-day window you shouldn't worry until the gravity reading has stagnated for at least 48-to-72 hours.
What does bad fermentation look like? ›
Big patches of different color are a major indicator of spoilage. Obvious surface scum or growths. Anything that looks like it's growing on the surface of your ferment isn't a good sign; it can indicate unwelcome bacterial or fungal growth and should generally be considered unsafe. Unpleasant smell.
What can I add to wine to make it bubbly? ›
One theory suggests that all that is needed is a little sugar in each of the bottles as they are capped. Another school of thought suggests adding champagne yeast. A third recommends adding both.
How do you know when homemade wine is done fermenting? ›
If there are still bubbles in the airlock after 14 days let it sit for another few days, or at least until there is no bubbling for at least a minute or two. Once there is no activity in the airlock, fermentation is complete.
How do you get bubbles in wine? ›
As the yeast consumes the added sugar, it produces more alcohol and carbon dioxide. Since the bottle is sealed with a cork or a crown cap, the carbon dioxide has nowhere to escape and dissolves into the wine, forming bubbles.
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 basem*nt. Can I add more wine yeast, or what can I do to save my wine?
The last thing I’d like to mention is that we are under the assumption that temperature is the reason why your fermentation is not bubbling, and I’d say that assumption is probably correct, but for the sake of completeness, I would suggest that you also take a look at the Top 10 Reasons For Fermentation Failure that are listed on our website. These 10 reasons cover well over 95% of the issues we run across when helping others — temperature being #1 on the list. See if any of the other 9 ring true to your situation.