How to reactivate the fermentation of natural wine

Natural wine has gained immense popularity among wine enthusiasts in recent years. Unlike conventional wine, natural wine is produced using minimal intervention and without the use of chemicals or additives. This allows the natural flavors and characteristics of the grapes to shine through. One key aspect of natural wine production is , which plays a crucial role in the development of the wine’s unique taste and aroma. If you find that the fermentation process has stalled or halted during winemaking, here are some tips on how to the fermentation of natural wine.

1. Assess the Situation
Before taking any action, it’s important to accurately determine whether your natural wine fermentation has indeed stalled. This can be done by measuring the specific gravity (SG) levels using a hydrometer or refractometer. If the SG levels have remained constant for several days, it is a clear indication that fermentation has stopped.

2. Check for Temperature Fluctuations
Temperature plays a vital role in the fermentation process, and incorrect temperatures can cause fermentation to stall. Ensure that the wine is kept at a stable temperature between 68-75°F (20-24°C). If the temperature drops below this range, move the wine to a warmer area or use a heating pad to gently warm it up. Conversely, if the temperature is too high, move the wine to a cooler location or use a cooling device.

3. Oxygenate the Wine
Sometimes, the presence of excessive sulfur dioxide or lack of oxygen can inhibit fermentation. To reactivate the fermentation process, you can gently stir the wine or splash it back and forth between containers. This will help introduce oxygen and release any trapped carbon dioxide, allowing the yeast to become more active and kickstart fermentation.

4. Add Nutrients and Yeast
If your wine lacks essential nutrients, such as nitrogen or other micronutrients, it can cause fermentation to stall. You can add commercial yeast nutrients or organic alternatives like a handful of raisins or a banana to provide additional nutrients and reactivate fermentation. Additionally, adding new yeast strains can also help restart the fermentation process. Dissolve the yeast in water first before adding it to the wine.

5. Monitor pH Levels
The pH level of your wine can impact fermentation as well. Natural wine fermentation typically occurs at a pH range of 3.0-4.0. If the pH is too low or high, it may inhibit yeast activity. Use pH test strips or a pH meter to measure the wine’s pH level and adjust it if necessary. You can lower the pH by adding a small amount of tartaric acid or increase it by adding calcium carbonate or potassium bicarbonate.

6. Give it Time
Sometimes, patience is key when it comes to restarting fermentation. Even after taking all the necessary steps, it may take a few days for the fermentation process to resume. Avoid the temptation to rush the process by adding excessive amounts of yeast or nutrients. Allow the wine to slowly reactivate on its own, keeping a close eye on its progress during this time.

Reactivating the fermentation of natural wine can be a delicate process that requires careful attention and monitoring. By following these steps, you can increase the chances of successfully jump-starting the fermentation and continue on your journey to produce a delicious bottle of natural wine. Remember to embrace the unpredictability and adventure that comes with winemaking and enjoy the process of creating your unique blend.