Answers.Body: <p>There are specific steps to restarting a stuck wine/mead/high gravity beer. You can read the whole procedure <a href="http://blog.eckraus.com/making-a-wine-yeast-starter-to-restart-a-stuck-fermentation" rel="nofollow noreferrer">here</a>. You'll need some champagne yeast or some other special yeast used to restart stuck fermentations. But it starts with this:</p>
  
  <blockquote>
    <p>For restarting 5 or 6 gallons, take a quart jar and fill it half way
    with the wine in question. Add to that, water until the jar is 2/3
    full. Put in the mix a 1/4 teaspoon of yeast nutrient, and 3
    tablespoons of sugar. Be sure that the sugar becomes completely
    dissolve. Now you can add a whole packet of the Champagne yeast. Cover
    the jar with a paper towel and secure with a rubber band.</p>
  </blockquote>
  
Answers.ContentLicense: CC BY-SA 3.0
Answers.CreationDate: 2018-02-26T20:15:19.940Z
Answers.LastActivityDate: 2018-02-26T20:15:19.940Z
Answers.UserDisplayName: farmersteve
Body: <p>I have a berry wine, stuck at 1.026SG and with a high malic acid (quite sour).  Should I try to restart the fermentation by adding fresh yeast?  What about yeast from another vat?  Is there enough sugar still in the vat to continue the ferment?</p>
  
Tags: <wine><yeast>
Title: Restart fermentation stuck at 1.026SG?
UserDisplayName: Justin Alexander
ThreadText: # Restart fermentation stuck at 1.026SG?
  
  (Asked by: username_0 on 2018-02-26)
  
  I have a berry wine, stuck at 1.026SG and with a high malic acid (quite sour). Should I try to restart the fermentation by adding fresh yeast? What about yeast from another vat? Is there enough sugar still in the vat to continue the ferment?
  
  **Tags:** wine, yeast
  
  
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  ## 1 answers
  
  ### Answer by username_1 on 2018-02-26. Score: 1
  
  There are specific steps to restarting a stuck wine/mead/high gravity beer. You can read the whole procedure [here](http://blog.eckraus.com/making-a-wine-yeast-starter-to-restart-a-stuck-fermentation). You'll need some champagne yeast or some other special yeast used to restart stuck fermentations. But it starts with this:
  
  > For restarting 5 or 6 gallons, take a quart jar and fill it half way
  > with the wine in question. Add to that, water until the jar is 2/3
  > full. Put in the mix a 1/4 teaspoon of yeast nutrient, and 3
  > tablespoons of sugar. Be sure that the sugar becomes completely
  > dissolve. Now you can add a whole packet of the Champagne yeast. Cover
  > the jar with a paper towel and secure with a rubber band.
  
  
  ---
  
  