Tweet
Is anyone aware of a UK supplier of malolactic bacteria. I've been able to find a supplier in the US but shipping charges make it very expensive.
Thanks
Thanks
-
-
Dunno if you'll locate anywhere in the UK, but I believe that Brouwland in Belgium keep it - whether it's a dry material or whether you'd have to take a detour via Beverlo to get the liquid stuff (liquid yeasts etc usually need to be kept chilled) I don't know.Originally posted by Alun View Post
regards
JtFBWomen will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are sexy.
Some blog ramblings
-
You should be able to get it from a brupaks stockists
you will likely need to order itr, they wont have it in stock
its called malocid
http://www.brupaks.com/stockists.htmlN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
-
Don't brupaks get a lot of their stuff from Brouwland anyway Bob ???Originally posted by lockwood1956 View Post
regards
JtFBWomen will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are sexy.
Some blog ramblingsComment
-
I would be very surprised if any US brew shop would ship it to you, as malolactic culture requires refrigeration - even the freeze-dried cultures.
Ok, I guess I wouldn't be that surprised. I'm sure a lot of places will be happy to take your money. Just don't expect the culture to be viable when it arrives.
There must be a source available in the UK. I can't imagine making red wine without it, unless you go au naturel.Steve
Comment
-
I think that I may have missed a thread or somthing as what is Malolactic bacteria and why is it, or should/could it be used.
TerryComment
-
Yes they do.....Originally posted by fatbloke View Post
and get this
A new Brouwland is opening next year....in BRADFORD
Whoo hooN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
-
Originally posted by alcopop View Post
It is used to convert harsh malic acid into softer lactic acid and to aid stability in grape wine.N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
-
Ha ha! it just means that we'll all have to attend grapefest with an annual shopping list - as long as their inventory is as extensive as it is in the Belgium branch......Originally posted by lockwood1956 View Post
regards
JtFB
p.s. and translated copies of the books that are in dutch/flemish/french/etc etc would be a bonus......Women will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are sexy.
Some blog ramblingsComment
-
I spoke to the head Honcho in Belgium, and he says trhey are having a store of similar size and stock levelsN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
-
Thanks Bob in a year or two's time I might start thinking about all of all of the more technical side of this hobby. For now I am just trying still to get the basics right.
TerryComment
-
Thanks for all your replies. Do any of you regularly use malolactic cultures?Comment
-
I regularly use it in my fresh grape wines...N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
-
As I stated earlier, I couldn't imagine making red wine without using malolactic cultures, so yes, I use them all the time. Usually Christian Hansen or Enoferm Alpha. I buy two packets a year of freeze-dried culture, each of which is enough to inoculate 60 gallons. Then I try to time it so that I can inoculate as many wines as possible simultaneously.Steve
Comment
-
....anywhere near Wibsey????? Best mate and bro in law lives in WibseyA new Brouwland is opening next year....in BRADFORD
Okay, now I get it. The difference between drinkable and ready....Comment
Comment