<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>

CC BY-SA 3.0
2018-02-26T20:15:19.940Z
2018-02-26T20:15:19.940Z
farmersteve
<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>

<wine><yeast>
Restart fermentation stuck at 1.026SG?
Justin Alexander
# 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.


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