1 gram pack of Bacchus ML culture. For producing complete and rapid malo-lactic fermentation in wine. Helps produce complexity, mouthfeel and structure. Bacchus provides a large population of malolactic bacteria for a timely and easy addition.

Ideally the wine should have a pH of more than 3.1, less than 13.5% alcohol and less than 20 ppm so2 when adding the culture. For best results, add one gram (one packet) of Bacchus ML culure per 6 gallons of wine at the end of the primary fermentation when the wine is above 64 deg F..