During fermentation, sugars are consumed and alcohol levels rise. Combined with other byproducts of fermentation, this creates a fairly hostile environment for the yeast culture to finish its work of consuming all the available sugar. Some fermentations need a little help reaching dryness. This is typically done by increasing the health, or volume, of the yeast culture in that fermentation. Michael Zitzlaff shows us a few methods we use to coax these reluctant wines to dryness.
