What are the main reasons for fermentations to stick?
For fermentation of sugar and similar, it happens when one is not using Turbo yeast. It is very hard to ferment sugar alone, especially to get a pure fermentation and high alcohol. Wrong yeast strain (often a bakers yeast), wrong nutrients, or lack of nutrients, and too low a temperature tolerance are also reasons for fermentations to stick. Or something else could be wrong, like one didn’t add nutrient; or killed the yeast because of excessively high temperature during fermentation; or osmotic pressure killed the dry yeast because of improper handling; or the pH is too low.
