ER1A and EY2D perform well in conditions of low pH and cool cellaring. Typical conditions of high wine acidity can be improved by reducing the harsh, sharp malic acid in the wine to the softer and smoother lactic acid. Other flavor improvements including vanilla and buttery notes.
Natural occuring malic acid bacteria on fruit may be of inferior quality or quantity to complete malo-lactic fermentation. Suitable for pH of 2.9 or greater and cellar temperatures as low as 55 deg F. Dosage is one pack per 5-10 gallons of wine. Add towards end of primary fermentation. 125 mL.
* It is not recommended to do a ML fermentation on wine kits as many wine kits contain mostly malic acid.
very good product Review by Dennis
I always use malo lactic culture in my red wines that I make from juice. I age them for 1 year then bottle the wine. A friend of mine does not use malo lactic culture and there is a big difference in our wines. Mine is smooth while his is more acidic and harsh. When he gives me a bottle he always said to let it sit for a while because it's not ready to drink. Using malo lactic culture is a small, inexpensive step to make a much better wine that is "ready to drink" right after bottling. (Posted on 4/6/2017)