DetailsFresh liquid cultures of Oenococcus oenii (ER1A and EY2D) provides rapid and complete malic acid to lactic acid reduction to balance and soften wines. This malo-lactic culture is suitable of a pH 2.9 or greater and cellar temperatures as low as 55 degrees. Malo-lactic conversion is generally completed within 1-3 months.
- Details & Instructions
5.0 / 5.03 ReviewsGood stuff!This is my second year of using this bacteria. Just like last year it started working fairly quickly. I expect the conversion to be complete inside of one month.December 8, 2018Purchased
11 months agoMalo Lactic BlendThe product arrived timely and was added to the Marquette grape wine and now it is time to wait as it does its work.October 22, 2018Purchased
1 year ago
- Customer Q&A
Browse 2 questions Browse 2 questions and 5 answersIf I am aging an amarone for 1 year, when should this culture be added and does it require racking after complete?BEST ANSWER: Add culture when primary fermentation is complete. After three months, rack off culture.What is the optimum (min-max) temperature of the wine for ML fermentation with Wyeast 4007?BEST ANSWER: I do not know the optimal temperature. The manuf could answer this better. I do feel I get good results in my basement at about 65 F.