fermentation which ceases prematurely, usually due to inappropriate temperatures, yeast nutrient deficiencies, or misproportioned ingredients.

Describes a fermentation that stops without having converted all the available honey to alcohol, usually due to some imbalance in the meadmaking ingredients.

Premature stop of fermentation, before enough sugar has been converted

An undesirable condition where fermentation fails to begin, or has stopped before all the sugar has been converted to alcohol and CO2.

Fermentation is the action of yeast consuming sugar and producing alcohol. In dry wine making, the goal of fermentation is for the yeast cells to consume all of the natural sugars in the grape juice, resulting in a dry wine. Sometimes, though, the yeast action can stop prematurely, halting the fermentation process and resulting in a wine that retains undesired sugars. This is referred to as a "stuck fermentation," and when the term is used, it is not a good thing! Fermentations can become stuck for a variety of reasons, from poorly performing yeast strains to excessively warm fermentation temperatures. Sometimes stuck fermentations can be fixed through corrective action on the part of the winemaker. When successful, the wine will ferment to dryness and no harm will be done. If unsuccessful, and the wine retains undesired sugars, the stuck lot may be considered a loss.

a state where fermentation has stopped before the yeast has consumed all of its sugars.

A stuck fermentation is a fermentation of wine or beer which has stopped before completion; i.e., before the anticipated percentage of sugars has been converted by yeast into alcohol.