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Specific inactivated yeast for treating stuck fermentations
Reskue™ is a chosen wine yeast that has been inactivated and treated with a specific autolysis process to create cell wall fractions with very high bio-adsorptive properties for saturated short and medium chain fatty acids. It was designed for use when restarting stuck fermentations. Saturated fatty acids can be created by yeast during stressful fermentation conditions. These fatty acids can interfere with membrane sugar transport proteins. Use of Reskue™ helps improve these toxic conditions allowing for an easier finish of alcoholic fermentation.
Recommended Dosage
40 g/hL 3.3 lb/1000 gal
Suspend Reskue in 10 times its weight of clean 30–37°C(86–98°F) water and mix. Wait 20 minutes then add to stuck or sluggish fermentation. For stuck fermentations, allow Reskue to settle for 48 hours then rack off and reinoculate with a restart yeast.
Dated expiration. Store in a cool and dry environment at 18°C(65°F). Once opened, keep tightly sealed and dry.