Recommended Restart Protocol Using Uvaferm 43 Restart

(Per 1000 gals of stuck wine)

Prepare the Stuck Wine

1. Depending on the analysis, address any potential spoilage organisms with SO₂ and/or lysozyme additions.
2. Add 1.5kg (3.3lb) Reskue and mix tank.
3. Allow the tank to settle for 48 hours then rack off the settled lees.
4. Adjust the temperature of the Reskue treated wine to 20–25°C(68–77°F).

Prepare the “Pied-de-cuve” (starter)

1. Prepare the following: 
   1. 40 gallons of water
   2. 50 gallons of post-Reskue treated wine
   3. 0.3kg (2/3 lb) Fermaid O
2. Adjust Brix to 5°.

Yeast Rehydration

1. Add 2 kgs (4.4 lbs) of Go Ferm Protect Evolution in 10 gallons of water at 43°C(110°F).
2. Cool solution to 40°C(104°F) and add 1.5kgs (3.3 lbs) of Uvaferm 43 Restart.
3. Wait 20 minutes and slowly add rehydrated yeast to the “Pied-de-cuve.”
4. Maintain temperature of 20–25°C(68–77°F).

Incorporation of the “Pied-de-cuve”

1. Allow “Pied-de-cuve” to drop to 0° Brix and transfer immediately to the full volume of Reskue-treated wine.
2. Add 1.5kg (3.3lbs) of Fermaid O.
3. Mix tank to homogenize.