Rehydration Instructions for Lallemand 1-Step Malolactic Cultures Instructions for Co-Inoculation
The 1-Step activator and bacteria can be used in co-inoculation with yeast without waiting for the 24-hour 1-Step protocol. Simply add the 1-Step activator and bacteria to the must/juice 24 hours after adding yeast. Ideally, the must/juice has pH>3.4 and less than 80 ppm of sulfur was added to the grapes.
- Mix and dissolve contents of the activator sachet in the appropriate amount of drinking water (see table below). The temperature of the water should be between 18°C-22°C(64°F-72°F).
- Add the contents of the bacteria sachet and dissolve carefully by gently stirring.
- Wait 30 minutes.
- Transfer the rehydrated mixture (activator-bacteria preparation) into the fermenting must/juice 24 hours after the yeast is added.
- Check malolactic fermentation activity (malic acid degradation) and volatile acidity every two to four days.
Volume of water (Step 1)
For 25 hL(660 gal)
2.5 L (0.65 gal)
For 100 hL (2,600 gal)
10 L (2.6 gal)
For 500 hL (13,000 gal)
50 L (13 gal)
If the must/juice pH<3.4 or sulfite addition over 80ppm, it is recommended to use the 1-Step activator and bacteria after alcoholic fermentation.