Reskue – Yeast Derivative Nutrient for Detoxifying and Restarting Stuck Fermentations

• Detoxifies fermentations by adsorbing toxic fatty acids that inhibit yeast and bacteria

• Restores sugar uptake by clearing compounds that interfere with yeast membrane function

• Reinvigorates both sluggish or stuck alcoholic and malolactic fermentations

• Contains no measurable YAN, so it won't impact nutrient balance or promote excess yeast growth

• More effective than standard yeast hulls due to its targeted high-capacity bioadsorptive properties

Reskue is a specific inactivated yeast derivative developed by Lallemand to help winemakers recover from sluggish or stuck fermentations. Unlike generic yeast hulls, which offer general detoxification support, Reskue is produced using a proprietary process that dramatically enhances its surface area and binding capacity for fermentation-inhibiting compounds—especially short- and medium-chain fatty acids. These compounds are produced by stressed yeast and can block sugar transport, stalling fermentation. Reskue removes them more efficiently than standard hulls, helping yeast and bacteria resume healthy metabolic activity. This makes Reskue particularly valuable not only in stuck alcoholic fermentations but also in challenging malolactic fermentations where similar toxins can block bacterial performance.

Protocol
Suspend Reskue in 10 times its weight of clean water at 30–37°C (86–98°F). Stir thoroughly and let sit for 20 minutes before adding to the fermentation. Mix evenly into the tank. In stuck alcoholic fermentations, allow Reskue to settle for 48 hours, then rack off before initiating the restart protocol.

Usage Rates
Recommended dosage: 30–40 grams per hectoliter
= 0.3–0.4 grams per liter
= 1.14–1.5 grams per gallon

Use 30 g/hL for moderate ferment stress and 40 g/hL when conditions are severe or when toxic byproducts are strongly suspected. Reskue is not a nutrient supplement—it provides virtually no YAN—and should be used as a detoxification tool to restore a viable fermentation environment.nd dry.