Viniflora Dry Malolactic Wine Bacteria
Malolactic 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!
We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.
I've used this product many times, over the years and have always had success. This is my first order from Northern Brewer and I was pleased. The order arrived with a chill pack, on the day expected and in good condition. The innoculation was successful and malolactic fermentation is progressing nicely. I highly recommend it.