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 medium-chain 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.

Recommended Use: 
Reinvigorates and detoxifies sluggish and stuck fermentations   

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 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.