Specific inactivated yeast for treating sluggish and stuck fermentations
Reskue™ is a specific wine yeast that has been inactivated and treated with a specialized process to create cells with very high bioadsorptive properties specific for short- and mediumchain fatty acids.
These fatty acids are toxic to yeast and can be created by yeast during stressful fermentation conditions. Their presence interferes with yeast membrane sugar transport proteins thereby interfering with sugar uptake rates.
Using Reskue removes these toxins and reinvigorates sluggish or stuck alcoholic and/or malolactic fermentations.
Reskue has unique lumps and bumps! This increased surface area allows for greater adsorption of toxins.
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 challenging fermentation. For stuck fermentations, allow Reskue to settle for 48 hours then rack off and follow restart protocol.
Dated expiration. Store in a cool and dry environment at 18°C(65°F). Once opened, keep tightly sealed and dry.