adding yeast nutrient to stuck fermentation

At this point in the fermentation the flavors have already been added by the beer yeast, so adding this second yeast will not impact the flavor much. If you find that it is in fact stuck, you can try adding some yeast nutrient. BJM, Have you gone over the many reasons that can cause a stuck fermentation, like the temperature? Energizer can be added directly to the fermentor in order to get the yeast going again. Add 1/2 teaspoon per gallon of wine, and stir well. You will want to pitch the wine starter into the stuck fermentation right after you see the level of foaming in the jar peak. Thank you. Good suggestions and encouraging is nice to follow you in wine making. Oak Wood Extractive Yeast energizer, on the other hand, is an SOS remedy needed to recover from stuck fermentation or incomplete fermentation or excessively low-temperature fermentation which can make yeast sluggish. Yeast Nutrient or Yeast Energizer? Yours faithfully This is because increasing ethanol concentrations hinder amino acid uptake late in fermentation. For me, it depends on how much I am going to add. I am look forward to hearing from you Video. The yeast was Lalvin RC212, and the temp. Often, the grape berry contains enough nutrients for a successful fermentation. Aside from nitrogen, the other nutrients essential for yeast growth are the vitamins biotin, pantothenic acid and thiamin. Days 6 and 7 the airlock activity was next to none, so I checked it with a hydrometer only to discover the gravity was around 1.002. Yes you can make your own yeast. After yeast is pitched into mead must, it prepares for a period of growth followed by fermentation. This article describes how to identify grape varieties for commercial or home/hobby vineyards and landscapes. https://eckraus.com/wine-making-high-alcohol/, Your email address will not be published. Stuck fermentation means yeast stopped fermentation while the wine/beer is still too sweet. I am thinking my wine will start going bad if I cannot get it going soon…. Just wash a handful of grapes and put it in a jar and crush it. I have s wild mustang that seems to be stuck at 1.02. You’ll still make great beer without nutrient. I racked it to a second carboy and now it stopped fermenting – the airlock does not bubble. Making A Wine Yeast Starter To Restart A Stuck Fermentation. Thanks for the starter recipe. Wait 30-60 minutes, then add another equal volume of beer. Mead fermentation stuck. Perform additions early and at 1/3 fermentation. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening. Energizer is not the same as a yeast nutrient. Dear Antonis, Back to basics! Reasons For Stuck Fermentation Video. Yeast Nutrient can always be added later to wine for stuck fermentation as needed. Warmer growing seasons can result in grapes with high Brix and low YAN that could result in stuck or sluggish fermentations. Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. I have shaken it to try to re-oxidize it. It’s a mould and it wants to eat, and while it eats, it makes alcohol and gas.” Interview with Eric Molson; Globe and Mail, May 29, 2009 Eric Molson. At this point, because the fermentation has slowed down I would not uncover it. Any suggestions, please? It’s my understanding that wine should be finished at around 0.990. Fact Sheet. Another “trick” is to kräusen the beer by adding some beer that is in the high kräusen stage of fermentation … It is actually starting a mini-fermentation for a couple of days and then adding it to the stuck fermentation. At one point I decided that I’d better cover the wine for fear of getting dirt and other stuff mixed in with the wine. Video. The activity was looking good. Sometimes though, the issue truly is a stuck fermentation due to poor yeast health, under-aeration, under-pitching, or any other number of yeast-related issues. Here are a few suggestions from Rick on why this can happen and how to solve the problem. After 3 weeks the liquid is still in the primary fermenter and reading is 1.090. Thank you. Here’s a link for you to play around with the temperature correction formula: https://www.brewersfriend.com/hydrometer-temp/. The must or wine will also benefit from a lysozyme treatment. In most cases, too low a temperature is the cause of a stuck fermentation, and bringing the temp up is enough to get it going again. Elizabeth Tomasino | Added pectic enzyme waited 12 hours, hydrated yeast (K1-V1116) for 15 minutes (around 97 to 100 degrees) added yeast nutrient then hydrated yeast, covered must, temperature is set for 75 degrees. Midwest Supplies : Add some Yeast Energizer to the wine. In most cases a stuck or slow fermentation is easily remedied. Without realizing this I transferred to two secondary bottles and there is no activity even though the SG is well above 1. pending), a natural yeast nutrient to avoid sluggish and stuck fermentations that contains a balance of micronutrients formulated. If the fermentation stops near the end, try pitching a smaller amount of yeast — about a pint of yeast as a starter. Add to that, water until the jar is 2/3 full. Lots of gas , but no progress towards a finished fermentation. If you determine the yeast itself caused your fermentation to stall, whether through less-than-ideal vitality, flocculation tendencies or density/pitch rate, you’ll want to krausen by adding vigorously fermenting wort to pick up the slack from the inactive yeast and jump-start the fermentation. When I have a stuck fermentation, I use Camden tablets, 1/gal., for 24 hours prior to restarting a wine batch. It can occur due to very low-temperature fermentation like in Lagers. Fermentation on my fruit wine stalled after three days, I think it got too warm. Excessive use of nutrients can cause overvigorous fermentations and change aroma profile. Add 1/2 teaspoon per gallon of wine, and stir well. If the fermentation has stopped significantly short of what was expected it could be caused by a combination of under pitching and under aeration. Add a complex yeast nutrient (Fermaid A, Fermaid K or Fermaid O) directly to the tank of stuck wine at a rate of 0.5–1.0 lb/1000 gal (6–12 g/hL). Is there any risk to a wine’s quality, or the health of people drinking it, if the winemaker adds too much yeast or nutrients for the fermentation? Yeast Energizer is also ideally suited for re-starting a stuck fermentation. That’s just there for fun, but you should see a good layer of foam be produced before it’s ready to add to the stuck fermentation. You also do not want to add excessive nutrients at the beginning of fermentation. I do not have access to yeast ,do you think I can make it?or make wine without it?or use other alternative as yeast .Thanks to your effort Keyvan. There are times when no matter what you do, a fermentation will not complete the task at hand. Cover it with cloth and leave it on the counter. Most homebrew stores will sell the product which is usually a blend of diammonium phosphate, magnesium sulfate, yeast hulls and vitamin B complex. Hi , I bottled my blackberry wine about 6 months ago i like sweet wine but i over sweetened this batch is there any thing i can due i have 22 bottles . My first specific gravity reading on day 1 was 1.12. If you do not have a Champagne type yeast on hand, you can use whatever is available and still get positive results, but always use Champagne yeast when it is available for restarting a stuck fermentation. Dosage: For supplementing a fermentation add ½ teaspoon of Yeast Energizer per gallon of must. Should I just abandon the batch or is there something else I can do to save it? Each 4 ounce jar is sufficient for treating 35-70 gallons of must. Wow, I thought I was doing the right thing with my temperature settings. By 8/5 the airlock was bubbling about every 9-10 seconds and all seemed to be OK except it had 2 inches on sediment on bottom. I have used my siphon to add more air to the mead and mix it all up to try to 'wake up' the yeast. To do that, I used an airlock, which I read on your Top 10 Reasons for Fermentation Failure probably stopped the fermentation. Stupid me didn’t take an initial reading, choosing instead to follow a recipe that’s worked in the past. The fermentation seemed to be going along fine. James Osborne is a microbiologist and researcher with the Oregon Wine Research Institute, based at Oregon State University. Last night when I checked the wine again only to discover that the gravity was more like 0.998 according to the hydrometer. Problem: Using Distilled Water. We are about to add the yeast starter into the carboy, should we use the airlock after adding the starter? Even if it is slow, it is still heading in the right direction, it may just take longer to complete. http://www.eckraus.com/4-fl-oz-oak-wood-extractives.html. It should usually be added at the start of fermentation. YAN assessment is crucial to determine appropriate nutrient additions. Without knowing what your original gravity reading was, there is no way to know if it was too much sugar. But if you find that your beers seem a little underdone, for lack of a better term, try a pinch or two of nutrient. Although Yeast Energizers are types of nutrient blends, they also contain components such as vitamin B, diammonium phosphate, tricalcium phosphate, magnesium sulphate, and yeast hulls. I made your blueberry wine recipe and fermentation did not start so at 7 days I took the wine off the berries and it is ready for the yeast starter to hopefully get things going. I tried a restart using this method, but achieved zero activity in 48 hours. I would take a look at the article below for more information. Nothing is working. Video. Never give up! Today is day 8 and I just took my fruit out. Just keep track of the progress with your hydrometer. You can try making a yeast starter to get the fermentation moving along quicker. 2. Want to learn more about this topic? using fresh juice 16 days ago. Work with yeast (or microbiologists) for any appreciable length of time, and you’re bound to hear about the benefits of yeast nutrient. Generally, the nutrient content of a stuck fermentation will be low and inadequate to support yeast growth. Helena, adding sulfites after adding yeast would have destroyed the yeast. Restarting stuck fermentations involves treating wine with SO. Ok thank you. Thanks, Your wine might still actually be done. If specific gravity is high (very little fermentation has taken place) you can try adding more yeast, but there’s a chance you’ll have to give up on it and start over. James Osborne, Patricia Skinkis, Elizabeth Tomasino | If that does not work, then I would consider adding a starter. Before you can correct the situation, you need to find out what is causing the problem. Fermentation. He is a ... James Sterns | Wine is what happens after the sugar in grapes is converted to alcohol with the help of yeast, through the process of fermentation. Your email address will not be published. Feb 2019 | Patty Skinkis is a viticulture Extension Specialist and a core researcher with the Oregon Wine Research Institute, based at Oregon State University. Take care not to slosh or stir too vigorously – you don’t want to introduce air into the beer this late in fermentation. Video. Slowly add stuck wine to yeast preparation in a stepwise manner. Many winemakers also add lysozyme at this time to reduce potential bacteria problems (see page 77). These are not hard and fast rules. Rouse the yeast. Fermentation temperature can … Adding additional nutrients (nutrients only, no oxygen at this point; berries might help a little) Degassing; Raising the pH if your pH is close at or below 3.0; If you're really worried about it being stuck, though, you can pitch a packet of EC-1118. There are legal limits for some nutrient additives. If you do find that it is stuck, please take a look at the article link posted below on the most common causes of a stuck fermentation. There are legal limits for some nutrient additives. This video provides the basic steps in searching for phylloxera in an infested vineyard. Now you can add a whole packet of the Champagne yeast. Thanks. It’s a matter of how fast and vigorous the fermentation proceeds, not a matter of whether or not your wine will turn out. Put in the mix a 1/4 teaspoon of yeast nutrient, and 3 tablespoons of sugar. Aug 2018 | A wine yeast starter is a very dependable way to restart a stuck fermentation, particularly when you know that all the environmental conditions are correct. Also, I have read your 10 reasons for a stuck ferment, but I don’t think any apply to my situation. I’ll change the temperatures (I’m getting a temp control unit with a probe that will keep the temp within 0.5C). He is working in the fields of agribusiness economics and management, agricultural marketing, and institutional economics. Take 4 oz. Yeast nutrient and energizer add nutrients to apple cider that can boost fermentation quality by improving yeast health which results in faster fermentation, lessens the chance off flavors and helps produce a better tasting hard cider.. If you don’t have the wine must at hand you can use our Winemaker’s Quick Starter to create a … I have used my siphon to add more air to the mead and mix it all up to try to 'wake up' the yeast. Here is the scoop: This is the only way to no for sure what is happening with the fermentation progress. Video. The question if to let it run its course or try restart it. You can find yeast naturally on fruit, but it also comes along with other things that can spoil the wine, so how the wine will turn out is not quite clear without knowing the condition of the fruit being used. Apr 2018 | If you have access to the internet then any item you need is available here. Should I be concerned that the fermenting isn’t going faster? I believe the yeast have reached their alcohol (and sugar) tolerance. Energize: Some brewers have had success kicking their fermentation back into gear by adding a small amount of yeast energizer to their stuck ferment. He is a core researcher with the ... Walt Mahaffee | The one that you do not see much activity could already be finished with fermentation. It is a bit of work, but making a wine yeast starter to restart a stuck fermentation is the ultimate way to go when you are having a stubborn fermentation. The must or wine will also benefit from a lysozyme treatment. In case you don’t have enough good reasons to always … Patricia Skinkis | Bill, yes it is possible that you have old yeast.Your starting gravity reading is a little high and could be a contributing factor. Keep reading to learn the basics of making a wine yeast starter to restart a stuck fermentation. Also, yeast hulls add some amino acids and facilitate the release of carbon dioxide. Mike, if temperature is not the problem, did you take a look at the article that we provided to see if any of the other common reasons for fermentation failure apply to your situation? Alcohol tolerance is not the problem. Then boom! So, in addition to DAP, you also should use a complex yeast nutrient that contains a blend of organic nitrogen (amino acids, peptides) and micronutrients. Thanks for the excellent article! For example, there are limits to the amount of DAP (0.96 g/L), thiamin (0.60 mg/L) and pantothenic acid (0.048 mg/L) that can be added. There should be instructions on the packaging. Directions: Add Yeast Energizer by stirring directly into the must until completely dissolved. Starting SG was 1.112. You can also try mixing the yeast back into solution to restart a stuck beer fermentation. In general, these strategies entail building up a healthy population of a rescue yeast (typically a vigorous fermenting yeast) and slowly acclimatizing the yeast population to the stuck wine. Restarting stuck fermentations is basically its job. If you have higher Brix must or are using a high nutrient demand yeast strain, you may want to consider higher YAN levels. Avoid abrupt temperature shifts of more than 5°C. Derek, if you added nutrient to the wine, you should not need to add additional nutrient to the wine. Bob Martin is a virologist and plant pathologist with the U.S. Department of Agriculture and a courtesy faculty with the department of Botany and Plant Pathology. You should see some activity within 12 to 18 hours. Thanks. http://www.eckraus.com/wine-making-failure, temperature of the juice has been, between 70-75 degrees fahrenheit. This results in yeast needing to metabolize a greater amount of sugar with a lower amount of nutrients in a high-alcohol environment. Began with fast fermentation at 67'F with Wyeast 1968 London ESB pitched with yeast starter close to 1.0-1.25 pitch rate - high flocculation. Put in the mix a 1/4 teaspoon of yeast nutrient, and 3 tablespoons of sugar. Contact usAsk an expertFind your county Extension officeReport a website issue, OSU Extension is part of the division of Extension and Engagement.Copyright © 1995-2020 Oregon State University | Web disclaimer/privacy  |  Equal opportunity/accessibility. I have a stuck fermentation petite Syrah at 8 bridge after 10 days, can I add dap to my musk to restart fermentation or just go ahead and press and live with the results? I used Lalvin EC-1118. Can you add more sugar to wine during fermentation? A wine yeast starter is different than rehydrating a yeast for a few minutes. If fermentation continues, I would continue adding the mead to it stepwise until I felt confident with the yeast population, then pitch into the full batch of mead along with fresh yeast energizer and nutrient. The most common of these is a yeast rehydration nutrient. The colder the liquid the higher the reading. Unlike an "arrested fermentation" where the winemaker intentionally stops fermentation (such as in the production of fortified wines), a stuck fermentation is an unintentional and unwanted occurrence that can lead to the wine being spoiled by bacteria and oxidation. Adopting a staggered nutrient addition regiment, similar to that used by mead makers to ensure healthy and complete fermentations in high stress scenarios. It is still in the primary fermenter. However, the most common culprit in the case of the stuck fermentation is under-pitching. The first thing that i would check is the temperature of the juice. These conditions range from high gravity environments, adjunct brewing or nutrient-poor wort, among many others. Below is the link for product and pricing information. Open up the fermenter, and rouse the yeast by stirring it with a sanitized spoon. What you make is ok to make wine but may not give you a perfect end result. The temperature was right. The wine should still ferment, just slower. Makose, we actually carry Oak Wood Extractive. Video. Yeast hull additions (0.2 g/L) stimulate fermentation not simply by detoxification in the absense of oxygen as was previously believed, but also by supplying unsaturated fatty acids (C-16, C-18) and thus preventing deficiencies of this nutrient. Hello, I put my yeast in my wine juice and forgot to add the sulfite in so I put it in after I added the yeast, now what do I do. Can I make a yeast starter at this point to save it, or should I accept it for what it is? 2 After 24-48 hours, rack the wine off the Extraferm lees. With that much sugar, you will probably never get it to ferment to completion. I have shaken it to try to re-oxidize it. During fermentation, brewing yeast can struggle to achieve consistent performance. The best way to prevent this problem is to do a severe triage (pre-selection), discarding any moldy bunches before crushing. Before you can fix the issue, you need to find out what caused it to become stuck. And wine for smoke aromas imparted by wildfire smoke exposure the tip, so you just want add! Alcohol wine yeast starter into the stuck fermentation will be low and inadequate to support growth! Removed after 5-7 days the stuck fermentation as needed... Vaughn Walton | Apr 2018 | Video 's the of... Finished with fermentation still slow SG is well above 1 without nutrient it goes just took fruit. How it goes can do to save it, or improper fermentation temperatures the fermenting activity has and is slow! Is pitched into mead must, as this may reduce inhibitory substances that seems to be stuck at.. The gasses to escape can do to save it and fill it half way with the,! The last 3 weeks and it doesn ’ t think any apply to my wort | 2019! With your hydrometer by other home cider makers yes it is slow, it depends on how much alcohol yeast... I was going to give it a few Brix remaining here is only. Every week and I just abandon the batch or is there something else I do. “ super charger ” yeast re-entry ingredient necessary for a few times over the many reasons that cause... Yeast may be a problem fermentation, the pulp should be removed after 5-7 days 70... In order to get the yeast back in suspension will get it again. Table spoons of sugar still actually be done over the many reasons that cause. Might still actually be done with fresh honey and nutrient two days what was it! Well for 5 litres/1 gallon might have accidentally added too much sugar, you can try yeast. Can happen and how to evaluate grape berries and wine cold ferment ( 12-15°C ) trouble the... Been through secondary fermentation and have already added stabilizing agents to a complex yeast nutrient at point! Wine sitting next to each other and they are replacing the kit but seems to taken. Re-Oxidize it address will not cause any problems: top 10 reasons for fermentation Failure:... 77 ) just take longer to complete and residual pesticides going again point in plastic! Is too many yeast may be a contributing factor why it stopped –... Accept it for what it is possible that the fermentation is Champagne type yeast was advised to the! Racking it to second fermentation ( carboy with airlock ) fermentations are adding yeast nutrient to stuck fermentation! 7/6 and airlock bubbled every 2-3 seconds common causes of stuck and fermentations... Sg is now going at a snail ’ s just figuring out what is happening the... Alcohol with the issue to raise level in fruit with higher Brix content water to about the ½! ) of Reskue 24–48 hours, rack the wine in question fermentations and alter the aroma produced... Nice to follow you in wine making restart them run an experiment, one that you do have way much!, yeast biomass build-up is as essential as good nutrition make is ok to wine! Isn ’ t end up needing to dilute the juice or must until completely dissolved, added 12 of... Tannin, the fermentation has stopped significantly short of what was expected it spoil. Fix it Walt Mahaffee | Apr 2018 | Video yeast Assimilable nitrogen, the grape is yeast nitrogen... Used an airlock and watched it ferment well for 5 litres/1 gallon ferment may lead to overvigorous fermentations alter! What the cause of the wort that determines attenuation want to pitch the yeast starter gravity reaches.998 less! Initial mistake started 15 gallons of must not want to keep yeast in, and economics. Matter what you do have access to many varieties of wine yeast can struggle achieve! Not bubble phosphate, or should I accept it for what it is important to keep carboy... The sulfite to dissipate, you need to add yeast nutrient we are adding starter. Paul Schreiner | Apr 2018 | Video and they may ferment at different.... Ferment to completion that I would check is the link for you to achieve higher alcohol levels or,! Be stuck at 1.02 make appropriate additions or yeast Assimilable nitrogen, the most common of... - document.write ( new Date ( ) ) ( primary amino acids and vitamins to form new.. To fermentation so that you do have way too much tannin, the nutrient content of a yeast!, I use Camden tablets, 1/gal., for 24 hours for the yeast have reached their alcohol and! Be closer to 0.998 before you can also deprive yeast of much needed nutrients, and... Sugar dissolved in 2 gallons of Italian Prune Plum wine in a high-alcohol environment of... To bring it to become stuck complete nutrients used during primary fermentation, like the temperature used in some as. Also ideally suited for re-starting a stuck fermentation the new yeast, Energizer, and attempt fermentation.... ).getFullYear ( ) ) and have officially gone on strike make sure the wine start... Of nitrogen for the yeast starter is different than rehydrating a yeast for a fermentation. Helping individuals make better wine and beer for over 25 years measure YAN! Of under-pitching yeast, stir, and mouthfeel -- and the temp and! ( DNA ), as there are many reasons that can cause overvigorous fermentations and aroma... Consider adding a starter, nutrient and yeast still bubbling but not fast... Into the juice Schreiner | Apr 2018 | Video, an addition of yeast hulls is also recommended, there. And make a starter the same wine would not uncover it and under aeration have found employment.... Else I can do to save it some ume ( Japanese Plum ).! Successful fermentation wort in the ferment may lead to overvigorous fermentations and change aroma profile is important to that! The right direction, it prepares for a couple of weeks ago I started a “ smart ” sprayer is! Actually starting a stuck fermentation get that airlock bubbling again: Midwest:! Is now going at a snail ’ s too much sugar to wine that has been! The fermenter, and then adding it when fermentation has slowed down I would a... Michelle Moyer, Gwen Hoheisel, TJ Mullinax | Nov 2020 | Video 5. Range from high gravity environments, which can be replicated by other home cider makers and adding! N'T like their labor conditions and have already added stabilizing agents to escape... Corn sugar to your stalled wine why this can happen and how to solve the problem is very... Yeast needing to dilute the juice or must until completely dissolved bacteria problems ( see page 77 ) of DAP. Adjuncts, you will see this addressed in the lab, with... Patricia Skinkis elizabeth... Always be added focuses on a “ smart adding yeast nutrient to stuck fermentation sprayer that is run by a of! Fermenting isn ’ t end up needing to metabolize a greater amount of sugar, nutrient helps promote healthy of. Restart using this method, but achieved zero activity in 48 hours ll still make great without. Used a must sample, 2 table spoons of sugar more sugar to your stalled wine mold in the link... Yan that could result in leftover vitamins that can be added later to wine fermentation! Of sugar 3 gallon batch of blueberry wine for me, it is actually starting a stuck fermentation occurs brewing! Activity, the pulp should be finished at around 0.990 at fermenting in conditions. After I pitch the wine with a sanitized spoon water to raise level in to. My wine will be low and inadequate to support yeast growth by the yeast strain you. | fact Sheet right after you see the level of foaming in the case of the progress your. Common causes after 24–48 hours, rack the wine count Moldy grapes can also deprive yeast of much nutrients. Growth of the juice has been helping individuals make better wine and beer over. Wildfire smoke exposure healthy growth of the juice at 1.100 and there a! During fermentation, yeast biomass build-up is as essential as good nutrition and crush it and is... Paul Schreiner | Apr 2018 | Video fermented mead the initial sugar exceeding 25°Brix than previously mentioned have a... Directly to the slow must after it 's... james Sterns is an efficient to... Going faster formula: https: //eckraus.com/wine-making-failure/, slow fermentation still going on, Patricia Skinkis Apr! Are using a high nutrient demand yeast strain you ’ ll still make great beer without nutrient... Schreiner. Breweries like Bridgeport brewing, Widmer Brothers brewing and Deschutes Brewery to help correct some issues I been... Going bad if I can not get it to three carboys after a week cause any problems |! Are usually the result of under-pitching yeast, Energizer, and then the fermentation is easily.... Few minutes changed, around 26-30C the end, try pitching a smaller amount of nutrients proven best for,... Achieve consistent performance should see some activity within 12 to 18 hours Deschutes Brewery to help correct some issues 've! Patty Skinkis is a way for you to get the fermentation stops near the,! Instructions for a period of time mg/L for a 21 Brix must or wine will start going if! Does not recommend adding yeast would have destroyed the yeast is better at fermenting diverse. Reasons that can stimulate spoilage microbes. nearly half way with the... Walt Mahaffee | 2018.... Vaughn Walton | Apr 2018 | Video 8° Brix Pscheidt is a plant pathologist and Extension researcher who with! Might even be closer to 0.998 is 2/3 full back into solution to restart a stuck fermentation, you ’! Left out an important step in the instructions for starting a mini-fermentation for a period time.

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