Wyeast Laboratories, Inc. Malo-lactic Cultures
are designed for direct inoculation of 5 gallons of
Malo-lactic Culture packages contain a live liquid suspension of
Oenococcus oenii grown in a sterile organic juice based nutrient
medium. Malic acid reduction will balance and soften wine while
enhancing flavor and aroma characteristics including vanilla and
buttery notes. 4007 Blend (blend of ER1A and EY2d cultures) will
provide rapid and complete malic acid reduction in wine over a
broad spectrum of conditions. ER1A, an excellent choice for red
wines, has been isolated for it’s tolerance to low pH coditions.
Ey2D has been selected for it tolerance to low cellar temperatures.
Malo-lactic conversion is generally completed within 1-3
The Malo-lactic Culture packages contain 125 ml of slurry. This
provides the inoculation rate recommended by and for professional
vintners for 5 gallons of wine. These cultures will convert malic
acid to lactic acid over a broad temperature range (55-90°F). The
Malo-lactic cultures will also perform over a broad spectrum of pH
conditions. Inoculate wine that has completed or nearly completed
alcoholic fermentation. Free SO2 levels should be less than 15
Basic instructions for the proper use of Malo-lactic
Shake package well, sanitize, and open.
Add contents to 5 gallons of wine.
Adjust to desired cellaring temperature.
Monitor Malic Acid conversion monthly with paper chromatography or
Best if Used by: This package is best
when used within 6 months of the manufacturer's date when stored
between 34-40°F (1-4°C). Older malo-lactic cultures that have been
exposed to higher or lower temperatures may perform
liquid malo-lactic bacteria cultures can be expanded for use with
larger volumes through the use of a starter. Starter cultures are a
common practice in the wine making industry.
What is a starter?
A starter is a term that refers to the process of expanding the
volume of a culture by inoculating a volume of media and allowing
it to incubate. The incubation period allows the culture to consume
nutrients and carbohydrates in order to multiply. Once the culture
has been allowed to expand (or multiply), it is ready to inoculate
a larger volume of must.
How to Create a Starter Culture
Various media can be used for creation of a starter culture
depending on available resources and technical capabilities. A good
option is must or juice (grape, pear, or apple) diluted 1:1 with
sterile water, adjusted to pH 4.0-4.5, with additions of nutrient
(Wyeast Nutrient, or yeast extract). ML cultures have comlplex
nutrient requirements and will not utilize synthetic sources of
nitrogen found in DAP.
Growth can be improved by utilizing a coculture method. Yeast can
be inoculated into the starter at a low level (103 to 104 CFU per
ml) at the same time as the addition of the malo-lactic bacteria
culture (107CFU per ml). This method has the benefits of protection
from growth of undesirable organisms, providing an anaerobic
environment, providing nutrients from yeast by-products, and
acclimation to a low pH and alcoholic
The starter should be sized to provide an inoculum that is 1 to 5%
of the total volume of the batch. For example: A 1 gallon starter
could inoculate up to a 100 gallon batch of wine.
The following is one example of a method for creating a starter
•Dilute juice 1:1 with sterile water.
•Add 0.5% yeast extract by volume for nitrogen supplementation or
use a ML bacteria nutrient
•Adjust pH to 4.0
•Bring must temperature to 70 to 75°F (21 to
•Inoculate starter with 5-10% pure liquid malo-lactic bacteria and
if a coculture method is to be used, add the yeast at this time as
•Maintain temperature at 70 to 75°F (21 to 24°C) for 7 to 10 days.
Very light CO2 production will be visible and the turbidity should
increase over the 7 to 10 days.
•Add starter to wine
3/14/2013 – What nutrient do you recommend for MLF fermentation,
Response From Homebrew Heaven: The Wyeast ML culture comes with some nutrient in the package. It should be sufficient for 5 gallons. If you are making more than that volume, we recommend "culturing up" as described in our detail section for this product.
5/17/2010 – what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order number is (800) 850-2739
12/1/2009 – Using a packet of dry yeast, how long can the yeast wait to be added to the fermenter, once it is mixed with the water? Will it lose its potency?
Response From Homebrew Heaven: A few minutes is normal, and there is certainly no reason to wait beyond that anyway.How long it can stay in a water solution is anyone's guess. It probably depends on how sterile the container and water are, temperature and other factors. There are no nutrients present at that point, so I am guessing that after a few hours the yeast cells . . .
11/11/2008 – How do you ship wine yeast? Doesn't it need to be kept cool?
Response From Homebrew Heaven: The common dry wine yeast needs no refrigeration. We typically use FedEx or USPS Priority Mail.If you order a Wyeast liquid yeast culture, and the weather is expected to be hot on the way (above about 85 deg F) then we recommend buying a Frozen Gel Pack also. It will protect your yeast for a few days while it is in transit. They are available . . .
10/14/2008 – Hi, I live in India, How can I obtain good quality wine yeast from you ? In India day time temperature in winter can be as high as 78 Deg F is it ok for most wine yeasts ?
Response From Homebrew Heaven: Yes, you can buy wine yeast from us directly from our website.78 deg F is fine for many wine yeasts. Red wines are best fermented at this temperature.
1/26/2008 – I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
10/11/2007 – I hear differing approaches to inoculating with ML. You recommend that it is OK to start during yeast fermentation. My research via UC-Davis (distance learning student in the T-town area) indicates mid-fermentation introduction could arrest or slow down the yeasts. I'm using the 4267 Bordeaux which is fermenting nicely as I type. Wouldn't . . .
Response From Homebrew Heaven: From my perspective, once you have started a good healthy fermentation, it is nearly impossible to slow it down. I will yield, however, to the UC-Davis expert, however. They know their stuff.That's the thing about wine making. There are many different opinions, popularly held beliefs, and true research. True research is respected, but . . .
11/5/2006 – I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10am-6:30pm Monday-Friday and 10am-5pm on Saturdaysand 10am-3pm on Sundays
8/28/2006 – What is the application rate for this culture?
Response From Homebrew Heaven: One package is sufficient for 10 U.S. gallons.
12/15/2005 – What is the difference with all the yeasts? Can Fleischmanns active dry yeast work?
Response From Homebrew Heaven: To make bread? Yes. It makes crappy wine, however.Each yeast strain has different flavor and aroma characteristics, as well as different alcohol tolerances. Good wine is made with quality wine yeast. NOT bread yeast.
4/27/2005 – Can one re-use the yeast sediment for another batch after fermentation is done, sort of like re-using a sour dough starter?
Response From Homebrew Heaven: It can be done, but we don't recommend it for wines. For beer, where LOTS of yeast is an advantage, yes.Besides, the cost of fresh wine yeast is so low, it doesn't make much sense. Spring for $0.99 worth of yeast...it's worth the peace of mind.
12/29/2004 – What would happen if you combined different yeast strains for your wine brew? For Example, if you hydrated and proofed a Montrachet together with a Champagne, then pitched them together into your mixture?
Response From Homebrew Heaven: As you might expect, you would get something in between the two flavor profiles. The most alcohol tolerant one, however, would "win out" if there is sufficient sugar.
10/13/2004 – I want to buy a yeast for the fermemtation a mix honey and orange juice at 12% Alcohol. i don't see in your web site, If you have give me the price and web site address.
Response From Homebrew Heaven: There are many different wine (and mead) yeasts that might be good for this. Here are links to both:
9/8/2004 – I recently crushed 8 cases of zinfandel grapes and added & mixed-in campden tablets to the "must". I then pitched my yeast. Should I have waited a day to pitch the yeast? Will the campden tablets kill off the pitched yeast?
Response From Homebrew Heaven: Yes. It is very likely that you have at least "stunned" your yeast, and possibly killed it. You need to wait at least 24 hours after adding sulfites to your must before adding yeast. Additionally, the fermenter must be kept open to the air during this time. I would obtain some more yeast, stir well and re-pitch.
8/16/2004 – can you use bread yeast to make wine.
Response From Homebrew Heaven: Yes, if you want to make crappy wine. You can also use wine yeast to make crappy bread!
8/9/2004 – Hello, Is it Possible To Add Too Much Yeast To The Must?
Response From Homebrew Heaven: It's possible, but very very unlikely. You would have to add POUNDS to a 5 gallon batch to achieve it. Adding 2-3 standard packages is just fine.
4/10/2004 – What are the signs (evidence) of malolactic fermentation?
Response From Homebrew Heaven: The is not much to see...just a little positive pressure in the airlock is about it. ML fermentation takes place very slowly.
11/24/2003 – Just prior to adding the yeast when making an 8 gallon batch of applecider wine, I noticed the package read "good up to 5 gallons". I wasn't able to add a 2nd package until now (48 hours after original package was added). Do you think I'll be ok? Any recommendations at this point?
Response From Homebrew Heaven: Probably not a problem. The yeast will multiply as needed to gobble up the sugars. By the way, OUR Wyeast packages are good for 10 gallons (XL Packs). Not sure where you got yours, but we sell only the 10 gallon sizes. Better to have too much yeast than not enough.
11/8/2003 – What kind of wine yeast should I use for....(berries, apples, white wines, reds, etc etc etc)
Response From Homebrew Heaven: This is a common question. There are many more wine yeasts available now than in the past. We have a helpful Wine Yeast Selection Chart available here:http://store.homebrewheaven.com/articles/wine_yeast_recommendatons.htmHope this helps!
11/7/2003 – What is the best yeast for making apple wine? I plan to use apple juice.
Response From Homebrew Heaven: That really a matter of preference, but for a true wine, I would use Cote de Blanc. For a cider, I would use Wyeast Cider yeast #3766. Both of these emphasize "fruitiness", and leave a little residual sweetness.For a wine yeast selection guide go to:http://store.homebrewheaven.com/articles/wine_yeast_recommendatons.htm
9/14/2003 – I am looking for a ML bacteria to start ML in Merlot. Winemaker magazine suggests inoculating with a ML bacteria 3-4 days after pressing. Is one of your ML yeasts appropriate for this use?
Response From Homebrew Heaven: Yes, these! I should point out, however, that ML is not a yeast. As you say, it is a bacteria, and it is used AFTER introducing the yeast.
9/12/2003 – WHAT IS THE BEST YEAST TO MAKE A SWEET WINE LIKE A GERMAN ASSLEASE AND CAN A WINE BATCH SOUR?
Response From Homebrew Heaven: For yeasts, I would choose Cote de Blanc (dry) or Rudisheimer (liquid). Premiere Cuvee will work, but I think these two are better choices.Yes, a batch of wine can sour (turn to vinegar) with poor sanitation and oxidation. This is often due to acetobacter, a bacteria, and exposure to air. Fruit flies are notorius for spreading it.Both . . .
9/9/2003 – Can you point me in the direction of a book that details malo-lactic fermentation? All of the books that I have gloss over the subject with very little detail.Specifically, right now, I would like to know if it is too late to start MLF if the wine is in secondary. I have 2 batches of wine - a Marchall Foch and a Fredonia both from grapes . . .
Response From Homebrew Heaven: Sure. "Techniques in Home Winemaking" has pretty good advice. From what you tell me, I would say that it is not too late to start MLF.Here are a few online resources to try (free is a good thing!):http://www.rjspagnols.com/HandoutView.asp?HandoutID=32http://www.bcawa.ca/winemaking/ml.htmhttp://www.scottlab.com/malolactic_fermentation_guide.htm . . .
9/7/2003 – How long will it take for me to receive a shipment of yeast. Them there grapes won't wait!
Response From Homebrew Heaven: That depends. Where ARE them there grapes?Sorry. I don't mean to be a pain, but that kind of info helps a lot. Many people admire those grapes growing all year long, and plan to make wine with them. It's funny to me that it's only when they PICK the grapes that they think of ordering yeast. We can get most packages out within a day or . . .
9/1/2003 – This is the first year I'm trying to make wine from Cabernet Franc, any suggestions which strain of yeast to use for this varietal. A wine maker suggested Prise de Mousse, but I'm also reading about Pasteur Red.
Response From Homebrew Heaven: I think the Pasteur Red would be a better choice. A very nice yeast for any red wine. Perhaps a better choice would be the Wyeast (liquid strain) Bordeaux #3267. It has a very complex, berry and graham cracker type flavor that I like, anyway.Either yeast will do nicely!
8/25/2003 – Is this what you use to start Malolactic fermentation? Also, can you combine malolactic fermentation with entended maceration?
Response From Homebrew Heaven: Yes, this is the stuff! Yes, you can combine malolactic with extended maceration.
8/17/2003 – If each packet of yeast is sufficient for 5 gallons of wine, would i use one fifth of the packet to make one gallon of wine? What would happen if i use the entire packet to make one gallon?How can i get my wine to have a higher alcohol content?
Response From Homebrew Heaven: Using more yeast (like the whole package) only starts the fermentation faster, it has little effect on the total alcohol content. There is no harm in using the entire package.To increase the alcohol content, you need to increase the sugar content of the juice. The yeast converts the sugar into alcohol and CO2. The CO2 is released during . . .
7/22/2003 – I make white wine from bottled white grape juice. Pls. advise which wine yeast I should use.
Response From Homebrew Heaven: The Lalvin D47 should work very nicely. Another one is Red Star Cote de Blanc.
6/3/2003 – Is the Lalvin 1118 a good choice for the secondary fermentation of champagne in the bottle? If not, what do you suggest?
Response From Homebrew Heaven: Lalvin 1118 is a good choice for this purpose.
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