Writer: Kevin Donato

While a stalled out fermentation can be a hassle, there are plenty of preventative measures we can take to preclude it from happening. Also, we should know the various tactics to treat it when a stuck fermentation does rear its ugly head.

While haze can sometimes just be aesthetically off-putting and not a true flaw, it’s something many winemakers like to avoid. Get the scoop on reducing haze and other benefits, as well as drawbacks, that come with the use of fining agents.