4 oz. Uvaferm 43 RESTART, Wine Yeast - Treats 60 to 120 Gallons

Uvaferm 43 RESTART™

#9537 - 10 g | #9536 - 4 oz | #9535 - 500 g


Recommended for use with the following grape varietals

Restart of Stuck Fermentation, High Brix - High Potential Alcohol Wines.

Sensory Profile

Uvaferm 43 RESTART™ is sensory neutral.

Other Noteworthy Characteristics

Developed by Lallemand, it is Saccharomyces Bayanus strain whose resistance to the stressful conditions of stuck fermentations has been naturally increased with the addition of micronutrients, sterols and polyunsaturated fatty acids to strengthen the yeast cell membranes. The yeast cells are more robust, acclimate more quickly and have a lower mortality rate after inoculation. For best results, follow the Uvaferm 43 Restart Protocol. It can enhance mouthfeel, ferments with high vigor and low to moderate nitrogen demand.

Alcohol Tolerance


Temperature Range

55 - 95°F

Good for Late Harvest & Difficult Conditions?


How to Use

Restarting a stuck fermentation is a challenge.  Simply adding more yeast doesn't work. After all, the first yeast died trying, didn't it?  Please review this Uvaferm 43 Restart Protocol - it is the easiest method yet developed to successfully restart a difficult and stuck fermentation.



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Pickup Locations Available for This Item

The Beverage People Warehouse, Santa Rosa.

Fulfillment occurs Tues-Fri, 10AM-5:30PM, and Sat, 10AM-3PM. We aim to fulfill orders in 2 hours or less, whenever possible.

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How to Return Goods for Refund

All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.