Malolactic cultures are bacteria that convert harsher malic acid to lactic acid. They are often used in red wines to mellow them and sometimes in Chardonnay and Sauvignon Blanc to provide buttery notes. This culture is added 2-3 days into the initial ferment while the alcohol levels are lower. This was the original Malo-lactic strain that most winemakers used. One packet will inoculate up to 66 gallons!
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Ordered and paid for but never received. Thanks!
This took my cider to a new level.
Although a little early to tells about results, but was considerably cheaper than the alternative, and should be no reason why it won't perform equally well, especially considering it decends from the original strain discovered to facilitate malo-lactic acid conversion.