How can I prevent a stuck fermentation?

There are a few simple things you can do to ensure that you never have a stuck fermentation:

  • First, just make sure your fermentation area is between 65 and 75 °F.
  • Make sure that your equipment is properly cleaned and sanitized.
  • Always use fresh yeast, and make sure you are using the yeast called for in the recipe.
  • Don’t use any old packet you have laying around. Hydrating your yeast before pitching also helps, but make sure that you pitch the yeast within 20 minutes of hydration.
  • Adding yeast nutrient before pitching the yeast gives the yeast nourishment so that it will stay healthy throughout the fermentation process. Use 1 teaspoon per gallon.
  • Lastly, aerate the must by vigorously stirring it just prior to pitching the yeast. Yeast needs oxygen to begin fermentation