I always used to use Red Star Montrachet, but lately I noticed fermentation problems. I have two batches now that are stuck. I have a corn wine stuck at 1.040 and a Mint wine stuck at 1.030. I tried all recommendations to no avail. I mixed 1/4 cup put in Pasteur Champagne yeast. Then added 1/4 ,1/4 and finally 1/2 . It was foaming great. I added it to the wines. DEAD again. Any help?

montrachet is noted for stuck fermentations. However, sometimes there is another culpert. The acid may be too high. I have noticed that in a few wine I have made. Once the acid was lowered the fermentation was easy to start. The other thing you may try is stirring to allow more oxygen get to the yeast. Some people use a closed primary and that limits the oxygen. You may even try more yeast nutrient and yeast energizer.

I wouldn't think mint or corn wine would be high in acid but you never know until it is measured.