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Wine is not Fermenting

My wine has no fermentation after 72 hours...

So you're a wine maker. Maybe you've just received some of our wine making equipment or one of our wine making kits, maybe you're making wine with your own wine ingredients; fruit concentrates or grapes. This time however, there seems to be a problem. You’ve given the yeast a chance to start, and yet you still see nothing. At this point, this isn’t a cause for concern because there are many things that can help get the fermentation process get started. Some options are very simple, while others can take some time.

It's best to follow these ideas in the order that they are written here so that you do not cause your wine problems by skipping steps.


  1. Move the wine to a warmer area to see if the yeast doesn’t kick in. Give it 24 hours before you move on to the next step.

  2. Create a yeast starter. To do this you need a packet of wine yeast, some juice from the fermenter, table sugar, and a glass. Make sure that the glass is sanitized. Add 16 oz. of the juice (2 cups), 1 tablespoon of table sugar, and the yeast to your glass. In roughly 15 minutes to an hour you should notice foam forming on top of the glass. This lets you know that the yeast is active and ready to go. Just pour the active yeast into your fermenter. DO NOT stir the yeast in.

    Note: If you added your yeast and metabisulphite into your fermenter at the same time, that is the cause of your problem. Metabisulphite needs to be added 24 hours prior to the yeast addition. Then add your yeast to the fermenter, but do not stir it in. Potassium metabisulfite kills bacteria, but it also kills yeast.

  3. If all else fails you can do what we refer to as a reverse starter. How this works is you start with a normal yeast starter, like the directions above. But instead of pouring the yeast starter into the fermenter, you add a little bit of the juice, or must, to the starter instead. So, you essentially need another fermenter to be able to do this. Start by making the yeast starter. Once that gets going, pour that and another 16 oz. of juice into a fermenter. Let that start fermenting. Then continue to add a ½ gallon to a gallon of juice at a time until the whole batch is fermenting. Be careful to pay attention to the amount of juice added at one time, because you are trying to overpower whatever is causing the yeast not to start. By adding a little juice at a time and letting that start to ferment, you are overcoming the issue.

Note: The reverse starter is a last effort to get the wine to ferment. Ninety-nine percent of the time, the wine will start to ferment before having to move on to this step. If you try this and nothing happens there is nothing else that can be done. Something major is causing the yeast to not start. This is usually due to large amounts of metabisulphite being in the juice.

Keep in mind that most issues are either due to too much acidity, or too much metabisulphite in the juice. Most times these issues can be overcome, but on very rare occasions you cannot get the yeast to start. When buying juice from the store, make sure the packaging doesn’t say that it contains anything along the lines of metabisulphite, benzoate, or sorbate. All three of these ingredients will cause you fermentation issues.

For more information on How to Make Wine check out the rest of our Bottle Knowledge archive.

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  1. Wyeast 4783Sweet White Wine Yeast
  2. Wyeast 4244 Italian Red

    A very good choice for alcohol tolerance and stuck fermentations. Produces a very clean, dry profile, low ester formation and other volatile aromatics. Previously known as Wyeast 4244 Chianti. Learn More
  3. Wyeast 4767 Dry / Fortified Wine Yeast

    Out of stock

    Wyeast 4767 is the ideal ingredient in dry red and white wines, add brandy for classic ports. Learn More
  4. Wyeast 4028 Red Wine Yeast

    Wyeast 4028 red wine yeast is ideal for the production of rapidly maturing red or white wines. Learn More
  5. Wyeast 4267 Summation Red Wine Yeast

    This Bordeaux yeast strain produces a distinctive, intense berry graham cracker nose, jammy, rich, very smooth complex profile, slightly vinous. Learn More
  6. Wyeast 4242 Fruity White

    Wyeast's Fruity White yeast strain produces an extremely fruity profile, high ester formation. It allows the fruit character to dominate aroma and the flavor profile. Learn More
  7. Wyeast 4021 Dry White / Sparkling Wine Yeast

    Used in many white wine fermentations and also some red wines. Ferments crisp and dry, ideal for base wines in champagne making. Learn More
  8. Lalvin QA23 White Wine Yeast

    An excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Semillon, Chardonel and Gewurztraminer. Low nutrient and oxygen requirements, and it has been known to ferment juice at low temperatures (59 degrees F) to dryness. An excellent thoil converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. It also produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties. Learn More
  9. Lalvin ICV D-47 Wine Yeast

    Lalvin ICV D-47 wine yeast, or Saccharomyces cerevisiae, will produce white wines of superior quality. The complex carbohydrates impart an enhanced mouthfeel. Well suited to Chardonnays, Rosés, and wines that will have a malolactic secondary fermentation. It may also be used in mead in conjunction with yeast supplements. Learn More
  10. Lalvin 71B-1122 Narbonne

    Lalvin 71B is a low foaming strain that is a very rapid starter that will produce smoother, more aromatic wines that will mature quickly, as it limits phenol extraction and neutralizes malic acid up to about 40%. Well suited for whites, concentrates and nouveaus. Formerly Known As: 71B-1122 Narbonne Learn More
  11. Sodium Metabisulfite 8 oz.
    Sodium Metabisulfite (SMS) prevents wild yeast, bacteria growth, and oxidation in your wine. Sodium Metabisulfite also works well as a sanitizer for your wine making equipment. Learn More
  12. Campden Tablets (sodium metabisulfite)
    Campden Tablets: Sodium Metabisulfite (SMS) prevents wild yeast, bacteria growth, and oxidation in your wine. Sodium Metabisulfite also works well as a sanitizer for your wine making equipment. Learn More
  13. Potassium Metabisulfite
    Potassium Metabisulfite is a widely used winemaking agent. It effectively kills wild yeast and bacteria. Learn More
  14. Campden Tablets (potassium metabisulfite)
    Campden Tablets: Potassium Metabisulfite (KMS) prevents wild yeast, bacteria growth, and oxidation in your Wine or Wine Must. Learn More

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