I'm ordering some, from Brouwland
WYEAST LIQUID WINE YEAST
each pack does 20 litres, but made up into a starter, it would be able to do much larger quantities, but to be honest, I'm not sure how much it could be stretched, as it isnt like making up a "normal" starter.....
I bought 4 packets, hope they arrive in time
if anyone has any info on the subject of MLF culture starters then i would appreciate it.
4007 Malolactic Wine Culture
(Leuconostoc oenos)Malolactic culture with the Leuconostoc oenos ER1A and EY2D strains. Provides rapid and complete conversion of the tart malic acid into the milder and less sharp lactic acid. Is added before the end of the first fermentation (specific gravity < 1.020) and works from pH 2.9 and 12°C.
When and how to do a malolactic fermentation?
There are many advantages to malolactic fermentation. However, lactic acid bacteria have completely different environmental requirements than yeasts. Hence a number of important factors are best taken into account if a malolactic fermentation is to proceed properly and smoothly: malolactic fermentation is best started just before the end of the alcoholic fermentation (residual sugar < 4 g/l). The free SO2 content must be a maximum of 10 mg/litre and the total SO2 content a maximum of 30 mg/litre. The pH value of the wine must be at least 3.1 and the alcohol content must be a maximum of 13%vol. Finally, the temperature of the wine is also very important: 17°C or more. Dissolve the freeze-dried cultures in plenty (approx. 10-20 x the weight of powder) of water at 25 °C, stirring constantly. Stir from time to time and after half an hour add it to the wine.
There are many advantages to malolactic fermentation. However, lactic acid bacteria have completely different environmental requirements than yeasts. Hence a number of important factors are best taken into account if a malolactic fermentation is to proceed properly and smoothly: malolactic fermentation is best started just before the end of the alcoholic fermentation (residual sugar < 4 g/l). The free SO2 content must be a maximum of 10 mg/litre and the total SO2 content a maximum of 30 mg/litre. The pH value of the wine must be at least 3.1 and the alcohol content must be a maximum of 13%vol. Finally, the temperature of the wine is also very important: 17°C or more. Dissolve the freeze-dried cultures in plenty (approx. 10-20 x the weight of powder) of water at 25 °C, stirring constantly. Stir from time to time and after half an hour add it to the wine.
WYEAST LIQUID WINE YEAST
"VINTNERS CHOICE"
It has long been known to brewers: liquid yeasts have a much more pronounced taste profile than dried ones. The Wyeast liquid brewer’s yeasts have acquired worldwide fame and are regularly a "component" of prize-winning beers. With "vintners choice", wine makers too can now use such high quality liquid yeast cultures. The unique "taste-pack" makes it easy (start yeast = squeeze pack and allow to swell) to set up a sterile yeast culture in 12 – 24 hours. Every pack is sufficient to start a maximum of 20 litres of must. A yeast starter can be made up for larger quantities. The "taste-pack" means that it can be stored in the fridge for a long time: 6-12 months from date of manufacture. Clear instructions included.
I bought 4 packets, hope they arrive in time
if anyone has any info on the subject of MLF culture starters then i would appreciate it.
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