Malolactic bacteria recommendations

[nicklausjames]

I'm making 5 gal cab franc and 15 gal cab sauv from grapes. Last year I had troubles with the malo ferm. I'm wondering if anyone has a rec for a strain that is easy to work with.

I'm also doing 10 gallons serval blanc and May experiment by doing a malo on some of that. Any rec for white wine strains?

 

[MDH]

If you are using inoculated yeast, you could try working with a yeast strain that metabolizes malic acid instead.

 

[LeChat]

I don't know about the whites, but I am using VP41 direct inoculation (hydrated) in all my reds. It tolerates higher SO2 and alcohol than most strains that I have looked at and it is supposed to do wonders on mouth feel and structure.

 

[Boatboy24]

I've had good luck with both Bacchus and VP41. As LeChat mentioned, VP41 does have pretty good sulphite and ABV tolerances. I think the key is hydrating with Acti-ML and feeding with Opti-Malo.

 

[Turock]

What is the PH of these wines?