pp wrote:
> 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
>

Yes, this is a culture you receive frozen and have to store in your
freezer until use.

Gene