Wine Making
A range of additives which can be used to improve the overall flavour of home made wine.
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Malolactic Culture - 25g
£5.99
This culture produces a controlled malolactic fermentation which converts any harsh malic acid present into the softer lactic acid thereby reducing acidity and improving the stability of the wine.
This is an established commecial procedure which with the use of this culture can be extended for domestic use.
It works best when the free SO2 content is a maximum of 10 mg/litre and the total SO2 content is a maximum of 30 mg/litre.
The pH value of the wine must be at least 3.1 and the alcohol content must be no more than 13% with a temperature of 17°C or more.
Dosage : 5 g / 10L of wine & add it to the wine close to the end of the fermentation, before the clarification commences.
Dissolve the cultures in (approx. 10-20 x the weight of powder) of water at 25 °C, stirring constantly.
Stir from time to time and after half an hour add it to the wine.
This 25g pack is sufficient to treat 50 litres of wine.
It will also help create that extra sparkle & freshness to the wine a la champagne style.
