Troubleshooting Sluggish and Stuck Fermentations  Could you get back on track without a restart?  There are several factors that affect the success of fermentation and sometimes a small adjustment can get things back on track without the need for a full restart. Below we outline some common causes of problematic fermentations and advice for next steps. Read the Full Article TEMPERATURE STRESS Each yeast strain has an optimal temperature range and anything outside of this range can cause yeast stress. If the temperature is too high (or if it spiked at any point), it’s possible the yeast are no longer viable and a restart is necessary. If the temperature is too low, try slowly warming the wine to 70°F (+/- 2°F).  ALCOHOL MAY BE TOO HIGH  Certain yeast strains can tolerate more alcohol than others. If you have exceeded the tolerance level of your selected strain, you may need to reinoculate with a strain that has a higher tolerance or try a restart.&nbs