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
>
>
>
>