DetailsGreat for White, Red, Fruit, Cider (66 gal) dose
Adapted to low temperature and low pH; enhances polyphenolic content and fruit character
Lalvin MBR 31 was selected by the ITV for use in red and white wines.
Performs well even under stressful conditions such as low pH (3.1) and low temperature (greater than 13ºC/55ºF).
Known for its positive sensory characteristics. In reds, it may increase berry fruit flavors and mouthfeel. In whites, it is known for light buttery flavor, respect for fruit, increased body and length of finish.
It may be slow to start but finishes quickly.
- Details & Instructions
- Customer Q&A
Browse 2 questions Browse 2 questions and 2 answersCan I use any Potassium Metabisulfite at the beginning of the primary fermentation if I am going to finish with a MLF, if so what would be the maximum ratio?
Thank YouBEST ANSWER: You can use any source of potassium metabisulfite - they are all the same. Use 1/4 tsp per 5 gallon, or 50 ppm, then wait 2 days for the gas to evolve. That will kill all bacteria and wild yeast before adding your own yeast and MLF strain - but make sure the sulfite has left as gas as it will hurt your yeast as well. Cheers!Is it practical to purchase this for dividing into 6 gal batches, if so can left overs be kept in the freezer?BEST ANSWER: It would be very tricky, as this is a VERY small quantity of dry bacteria culture. A very precise scale would be required. It may be possible to re-hydrate it into a small amount of sterile water, and divide that up for multiple batches. The leftover quantities would have to remain sealed up and sterile until needed. -Mike W, Midwest Supplies