In the aftermath of the Southern hemisphere harvest, some poor unfortunates are still struggling with stuck fermentations. In most cases when looking at the facts one can pinpoint why the stuck occurred, but on the odd occasion the reason is not very clear. I had a situation last week where the winemaker, who also happens to be a consultant to other winemakers, had one of these un-explainable stucks. (I think I’ve just created a new word.) He did everything by the book, made all the right choices, grapes were of good quality, etc. consuming, hair pulling, teeth gnashing, and no guarantee that it will work experience.