DetailsGreat for Red, White (66 gal) dose
Adapted to high SO₂ and high alcohol; enhances complexity and mouthfeel
Lalvin MBR VP41® was isolated in Italy during an extensive European Union collaboration.
Performs well at a pH above 3.2 and a total SO2 level of 50-60 ppm. In temperatures below 16ºC(61ºF) it is a slow starter but can complete fermentation.
Chosen for its strong implantation, steady fermentation, high alcohol tolerance (up to 15.5% v/v), enhanced mouthfeel and wine structure.
Both red and white wines fermented with VP41 have increased richness and complexity.
- Details & Instructions
5.0 / 5.01 ReviewEssential for any reds and ChardonnayI like VP41 because I seldom have to jack the temps up to get it doing its thing. Measuring the right quantity for small batches can be a little challenging (6 gal-.25g), but If you've got multiple carboys to dose, it's not so bad.November 24, 2016Purchased
3 months ago
- Customer Q&A
Browse 2 questions Browse 2 questions and 3 answersWhat are the "Detalis & Instructions?BEST ANSWER: VP41 is a direct inoculation culture. It is my understanding that you can add it directly to the wine but I did start mine in warm water like I would start a yeast culture. Check the pH of the wine first. If the pH is below 3.2, you need to get that up before starting the MLF. The MLF may not work at all if the pH is below 3.0 or SO is higher than 60 ppm. Check the scottlab.com web site for more details.The package states for a 66 gal. dose. What if you only make 5 gal. batches?BEST ANSWER: Mike,
You can either use the wyeast 4007 option instead which is dosed out for 5/6 gal batches or you can divide up and store what you don't use right away.