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Replaces SS Triple Distilled

YEAST OMEGA LABS LUTRA KVEIK LIQUID

Bacchus MaloLactic Bacteria 1 Grams

White Labs MaloLactic Bacteria LABEL ITEM #WLP675

Malolactic Cultures Oenococcus oeni culture blend (ER1A & Ey2d) - Wyeast Laboratories exclusive blend of Oenococcus oeni provides rapid and complete malic acid to lactic acid conversion. Reducing the malic acid will balance and soften wine while enhancing flavor and aroma characteristics such as vanilla and buttery notes. Our blend of fresh liquid cultures performs well at a pH of 2.9 or greater and at cellar temperatures as low as 55°F (13°C). Free SO2 levels should be less than 15ppm. This package is designed to directly inoculate up to 6 gallons of wine or must that has completed or nearly completed alcoholic fermentation.

MCW Liquid Culture MaloLactic Fermentation is the conversion of malic Acid to Lactic Acid by Bacteria from the Lactic Acid Bacteria family. & nbsp; Lactic Acid is less Acidic than malic Acid which in turn decreases Acidity and helps to softe

Malo Lactic Cultures A liquid suspension of Oenococcus oeni Grown in a sterile Organic juice based Nutrient enriched medium. This product will provide rapid and complete malic a

Malolactic Cultures Oenococcus oeni culture blend (ER1A & Ey2d) - Wyeast Laboratories exclusive blend of Oenococcus oeni provides rapid and complete malic acid to lactic acid conversion. Reducing the malic acid will balance and soften wine while enhancing flavor and aroma characteristics such as vanilla and buttery notes. Our blend of fresh liquid cultures performs well at a pH of 2.9 or greater and at cellar temperatures as low as 55°F (13°C). Free SO2 levels should be less than 15ppm. This package is designed to directly inoculate up to 6 gallons of wine or must that has completed or nearly completed alcoholic fermentation.

* WLP038 Manchester Ale Yeast Top-fermenting strain that is traditionally good for Top-cropping. Moderately flocculent with a clean Dry finish. Low ester profile producing a highly balanced English-Style beer. Attenuation: 70-74% Flocculation: Medium-High Optimum Fermentation Temperature: 65-70°F (18-21°C) Alcohol Tolerance: Medium-High