Malolactic culture blend isolated from western Oregon wineries. Can be added to juice any time after the onset of yeast fermentation when sulfur dioxide is less than 15 ppm. Use at temperatures greater than 55 deg F Contains a live liquid suspension of Oenococcus oenii grown in a sterile organic juice based nutrient medium. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. 4007 Blend (blend of ER1A and EY2d cultures) will provide rapid and complete malic acid reduction in wine over a broad spectrum of conditions. ER1A an excellent choice for red wines has been isolated for its tolerance to low pH coditions. Ey2D has been selected for it tolerance to low cellar temperatures. Malo-lactic conversion is generally completed within 1-3 months. Usage: The Malo-lactic Culture packages contain 125 ml of slurry. This provides the inoculation rate recommended by and for professional vintners for 5 gallons of wine. These cultures will convert malic acid to lactic acid over a broad temperature range (55-90F). The Malo-lactic cultures will also perform over a broad spectrum of pH conditions. Inoculate wine that has completed or nearly completed alcoholic fermentation. Free SO2 levels should be less than 15 ppm. Basic instructions for the proper use of Malo-lactic packages: Shake package well sanitize and open. Add contents to 5 gallons of wine. Adjust to desired cellaring temperature. Monitor Malic Acid conversion monthly with paper chromatography or other methods. Best if Used by: This package is best when used within 6 months of the manufacturers date when stored between 34-40F (1-4C). Older malo-lactic cultures that have been exposed to higher or lower temperatures may perform slowly.