White labs Malolactic Cultures liquid White Labs
Species : Maloactic Cultures
Fermentation Temp Range (°F) : n/a
Apparent Attenuation Range (%) : n/a
Flocculation : n/a
Alcohol Tolerance : up to 15%
Pitching/Fermentation : Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. The bacteria should be added before pressing, at around 5 Brix. If the wine is already down to 0, it should be okay for a few days with the Malolactic added without adversely affecting the finished wine. Wait for fermentation to reach a gravity of approximately 5 Brix, towards the end of fermentation. Warm culture to room temperature and inoculate must. If one inoculates at the beginning of fermentation the yeast and WLP675 could compete for resources. As a result this may cause a stuck fermentation. To determine the completion of the MLF malolactic fermentation, monitor the depletion of malic acid. The accepted value for a completed MLF is around 30ppm.
Notes : Please note: We recommend caution with using WLP675 with wine kits, which contain potassium sorbate and effect the viability of malolactic bacteria. Under FAQ questions below, you will find instructions for using WLP675 with wine kits. General instructions are under FAQs below.
Best Styles :
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : n/a
Dry Yeast Substitution : n/a
Want to make a Yeast Starter? Home brewers are always led to believe making a yeast starter is for the advanced brewer. This could not be further from the truth. If anything beginning brewers should start with yeast starters. When you think about it they are nothing more than a small extract brew. Show Me How To Make A Yeast Starter
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