One of the most common problems hobby winemakers run into is a stuck fermentation. Find out how to prevent a stuck fermentation in the first place and if you do have one, what options you have to fix your problem.
Sigrid Gertsen-Briand is the Technical Support Manager in North America for Lallemand, Inc., a manufacturer of a wide variety of winemaking products including dried yeasts, yeast nutrients and enzymes. She has a degree in Microbiology from McGill University in Montréal and started her fermenting career in the quality control lab of Mosti Mondiale, a kit and fresh juice supplier. She then worked at Pelee Winery in Ontario before joining Lallemand in 2001 on the east coast, transferring to the west coast a few years ago.