Chances are that at some time, you will have a batch of wine that will not start fermenting or just stops in the middle. It is not the end the world, or even the end of your wine. Just follow the simple steps listed below and you should have your wine fermenting within 24 hours:

1. Clean and sanititize a container that will hold at least 24% of your wine, i.e., if you are making wine in a 6-gallon carboy, then you need a container that will hold 1-1/2 gallons.
2. Clean and sanitize a measuring cup and a spoon. The measuring cup needs to be large enough to hold at least 1 cup of liquid.
3. Fill the measuring cup with 1/2 cup of hot water (104°-109°) and stir in one packet of yeast.
4. When the yeast mixture is bubbling, normally about 15 minutes, the fermentation has begun, add 1/2 cup of your wine to the fermenting mixture and stir.
5. When the yeast mixture has starting bubbling again in another 15 minutes, pour the mixture into the large container that you sanitized in Step 1, add 1 cup of you wine and stir.
6. Now that you have a fermenting mixture in your container, keep doubling the quantity every time the rapid fermentation appears (bubbling), until you have about 25% of your wine fermenting.
7. Pour the 25% of you wine into the 75% remaining and the whole batch should start fermenting and your wine will be saved.

An excellent yeast for this procedure is the LavLin EC-1118. If you make much wine, you should always have an extra packet of this yeast in your refrigerator.