When dealing with a stuck fermentation in wine, it is important to provide the yeast with the necessary nutrients to restart fermentation. One commonly used nutrient is Fermaid K, which is a complete yeast nutrient that provides essential vitamins, minerals, amino acids, and nitrogen to support yeast growth and fermentation.
To add Fermaid K to a stuck wine fermentation, you will need to calculate the appropriate dosage based on the volume of wine. The recommended dosage is 0.5-1.0 lb/1000 gal (6-12 g/hL) of wine. However, if you are not planning on using Go-Ferm or Go-Ferm Protect (which are recommended for rehydration of yeast), the dosage of Fermaid K should be increased to 1.0-1.5 lb/1000 gal (12-18 g/hL) to provide additional nutrients for the yeast.
Here is a step-by-step guide on how to add Fermaid K to stuck fermentation wine:
1. Calculate the volume of wine that needs to be treated. This can be done by measuring the volume of wine in the tank or using a known volume if the stuck fermentation is affecting only a portion of the wine.
2. Determine the appropriate dosage of Fermaid K based on the recommended range mentioned earlier. Take into account whether you are using Go-Ferm or Go-Ferm Protect in the rehydration process or not.
3. Measure out the required amount of Fermaid K. It is important to be precise with the dosage, so use a scale to measure the nutrient accurately.
4. Dissolve the Fermaid K in a small amount of warm water to create a slurry. This will help to distribute the nutrient evenly throughout the wine.
5. Slowly add the Fermaid K slurry to the wine tank while stirring gently. It is important to distribute the nutrient evenly in the tank to ensure all the yeast have access to the necessary nutrients.
6. Monitor the fermentation closely after adding the Fermaid K. It is common to see a restart in fermentation within a few hours or days. However, if the fermentation does not restart, further steps may be necessary, such as re-pitching yeast or adjusting the temperature or pH of the wine.
It is worth noting that while Fermaid K provides essential nutrients for yeast growth, it is not a magic solution for all stuck fermentations. Other factors, such as temperature, pH, and yeast health, can also play a role in fermentation issues. Therefore, it is important to consider these factors and consult with a winemaking professional if the fermentation continues to be stuck despite nutrient additions.
In my personal experience as a brewer, I have encountered stuck fermentations on several occasions. Adding yeast nutrient, such as Fermaid K, has often helped to restart fermentation and ensure the completion of the fermentation process. However, it is important to consider all aspects of the fermentation and address any underlying issues to prevent future stuck fermentations.