On Sep 3, 1:48 am, gene > wrote:
> You can keep the ML culture alive by feeding it more apple juice;
> however, the useful lifetime of the culture is often dictated by the
> growth of VA (volatile acids, aka vinegar smells). A little bit of VA
> adds complexity to your wine, but too much is not good thing.
>
> In commercial wineries, a new ML culture is usually started about once a
> week to keep the VA in check.
>
> One strategy is to buy frozen ML yeast, and culture only a little at a
> time, so that you can have fresh ML when you need it.
>
> Gene
>
>
>
> spud wrote:
> > Anyone started MLF starter culture using Wyeast MLF and more or less
> > the directions on this site:
>
> >http://www.wyeastlab.com/com_w_malolacticstarter.cfm
>
> > I have one in process. Added Wyeast MLF to apple juice waited to see
> > bubbles THEN added a little pinch of Cote 'd Blanc yeast. Seems to be
> > ok.
>
> > Any ideas how long is this good for? I'll be picking grapes for the
> > next 6 weeks. Cab will be the last grape. How can I keep the culture
> > viable for that long?
>
> > Thanks
> > Steve
> > Oregon- Hide quoted text -
>
> - Show quoted text -

Gene:

Is this different from the freeze-dried ready to use ML culture? That
one seems to lose effectiveness very quickly once the package is
opened.

Thx,

Pp