Tag: Stuck fermentation

According to brewing and winemaking experts, adding too much sugar can indeed have an inhibiting effect on yeast's ability to ferment. While sugar is the necessary food source for yeast, an excessively high concentration can cause osmotic stress, leading to a sluggish or completely stopped fermentation.

According to brewing experts, stressed yeast is a primary cause of off-flavors and stalled fermentations. To address this, many brewers question: is yeast nutrient really necessary? The answer is nuanced and depends largely on the type of beverage you are creating.