{"product_id":"malolactic-culture-25g","title":"Malolactic Culture - 25g","description":"\u003ch2\u003eMalolactic Culture – 25g (Treats up to 50L)\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eMalocid\u003c\/strong\u003e is a freeze-dried culture of \u003cem\u003eLeuconostoc oenos\u003c\/em\u003e bacteria, used to carry out malolactic fermentation (MLF) in wine.\u003c\/p\u003e\n\u003cp\u003eIt converts sharp \u003ca href=\"\/products\/malic-acid-50g\"\u003emalic acid\u003c\/a\u003e into softer lactic acid, reducing overall acidity, softening mouthfeel, and helping stabilise your finished wine.\u003c\/p\u003e\n\u003cp\u003eThis is a technique widely used in professional winemaking, now easily available for home winemakers working with reds, barrel-aged whites, or high-acid country wines.\u003c\/p\u003e\n\u003ch3\u003eWhy Use Malolactic Fermentation?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eReduces sharp malic acid and rounds out acidity\u003c\/li\u003e\n\u003cli\u003eAdds complexity and softens the wine's finish\u003c\/li\u003e\n\u003cli\u003eIncreases microbial stability after fermentation\u003c\/li\u003e\n\u003cli\u003eParticularly useful in red wines or barrel-aged whites\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhen to Add\u003c\/h3\u003e\n\u003cp\u003eMalolactic fermentation should begin \u003cstrong\u003enear the end of primary fermentation\u003c\/strong\u003e — ideally when residual sugar is below 4 g\/L. Make sure the wine meets the following conditions:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFree SO₂:\u003c\/strong\u003e Less than 10 mg\/L\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTotal SO₂:\u003c\/strong\u003e Less than 30 mg\/L\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003epH:\u003c\/strong\u003e 3.1 or higher\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eABV:\u003c\/strong\u003e Maximum 13%\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature:\u003c\/strong\u003e At least 17°C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eWeigh out the appropriate dose: 5g per 10L of wine.\u003c\/li\u003e\n\u003cli\u003eDissolve the powder in 10–20× its weight of clean water at 25°C (e.g. 5g powder → 50–100ml water).\u003c\/li\u003e\n\u003cli\u003eStir gently and let stand for 30 minutes, mixing occasionally.\u003c\/li\u003e\n\u003cli\u003eAdd the rehydrated culture directly into the wine and mix thoroughly.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Freeze-dried malolactic culture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStrain:\u003c\/strong\u003e \u003cem\u003eLeuconostoc oenos\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents:\u003c\/strong\u003e 25g powder (treats up to 50L)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse after:\u003c\/strong\u003e Alcoholic fermentation, before clarification\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Keep cool and dry. Refrigeration recommended.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e SO₂ levels must be within range before pitching — high sulphite levels will inhibit the culture. Use \u003ca href=\"\/products\/campden-tablets-50-pack\"\u003eCampden Tablets\u003c\/a\u003e to manage SO₂ if needed. For acid adjustment before or after MLF, see \u003ca href=\"\/products\/malic-acid-50g\"\u003eMalic Acid\u003c\/a\u003e and \u003ca href=\"\/products\/tartaric-acid-50g\"\u003eTartaric Acid\u003c\/a\u003e.\u003c\/p\u003e","brand":"Brouwland","offers":[{"title":"Default Title","offer_id":52626856575319,"sku":"3073","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0979\/5495\/5607\/files\/Malolactic.jpg?v=1778928394","url":"https:\/\/www.home-brew-hopshop.co.uk\/products\/malolactic-culture-25g","provider":"The Hop Shop","version":"1.0","type":"link"}