Recommended Method to Restart a Stuck Malolactic Fermentation

Prepare the Stuck Wine

  1. Add 30 g/hL (2.5 lb/1000 gal) of Reskue™ prior to restarting. Suspend Reskue in 10 times its weight in warm, 30–37°C (86–98°F) water. Wait 20 minutes then add to the stuck wine.
  2. Allow the tank to settle for 48 hours then rack off the settled lees. 
  3. Adjust the temperature of the Reskue treated wine to 18–22°C(64–72°F).

Malolactic Activator Addition

  1. Add 20 g/hL (1.7 lb/1000 gal) of ML Red Boost to the Reskue-treated wine. When restarting a stuck MLF, ML Red Boost is used for white, red, and rosé wines. 
  2. Mix gently and wait 24 hours before bacteria addition. 

Malolactic Bacteria Addition 

  1. Add a double dose of VP41 direct inoculation culture (Example: for 1000 gallons, add 3 x 25hL (660 gal) packets). 
  2. Check for MLF activity by analyzing L-malic degradation every 2–4 days.