DetailsMalolactic 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!
- Details & Instructions
5.0 / 5.02 ReviewsFun to useThis took my cider to a new level.December 13, 2018Purchased
5 months agoSure, why not!!!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.January 9, 2017Purchased
over 2 years ago
- Customer Q&A
Browse 2 questions Browse 2 questions and 12 answersIf I have a 6 gallon carboy full how much of the original package will I use?BEST ANSWER: 1 pkt = 66gal...1/10 pkt (9-10%) of pkt = 6 gal carboy. Calc. amount needed. Use digital scale to obtain desired amount. Cheers!Should I add the malolactic when it is still in the primary fermentation of mash in buckets or wait until I transfer juice after the crush into a carboy?BEST ANSWER: All my research pointed to adding it to secondary fermentation, which lasts approximately one month. Primary fermentation is too violent, as I see it.
Also be prepared for measuring it out in tiny amounts (I used a gunpowder scale) and it SMELLS awful for at least two additional rackings.
Also, at the end of secondary, I add sufates to kill any remaining yeasts. The sulfates effectively disappear in the next couple rackings as well. Hope this helps