Wine fermentation occasionally “gets stuck” when sugars are not completely converted to alcohol and CO2.   If the fermentation process is not or cannot be restarted then the entire batch is wasted.  Monitoring the fermentation process is necessary to identify when sticking occurs, often by testing for the wine’s specific gravity.  When it does indeed stick, it must be determined why.  The next step is to determine how to restart fermentation, if possible.  RJLG has the tools to assist winemakers with monitoring fermentation, evaluating stuck fermentation and providing insight to restart the process.  We can also support stuck fermentation prevention.  Our hands-on approach helps our customers assure quality in production.