Wyeast 4007 Malolactic Blend for wine, cider, and mead Wyeast 4007 Malolactic Blend is a fresh liquid Oenococcus oeni blend for malolactic fermentation. It converts sharper malic acid into softer lactic acid, helping wine, cider, and mead finish with a smoother acid profile and a rounder impression on the palate. This is the broadest Wyeast malolactic option we carry. Wyeast recommends the blend for any wine requiring malic acid reduction and notes that it covers a broad range of temperature and pH conditions. It is also listed by Wyeast for cider and mead, which makes it the most flexible choice when your batch does not clearly call for one of the single-strain cultures. Best fit Recommended use: wine, cider, and mead where malolactic conversion is desired. Culture: liquid Oenococcus oeni blend. Temperature range: 55-95°F / 13-35°C. Alcohol tolerance: 12-18% ABV. Typical conversion time: Wyeast lists malolactic conversion as generally complete within 1-3 months. Package size: one home winemaking pouch inoculates 6 gallons / 22 L of must or wine. How 4007 compares with Wyeast 4114 and 4221 Choose 4007 Malolactic Blend when you want the widest Wyeast culture option for wine, cider, or mead. Choose Wyeast 4114 Er1A when the batch is a red wine or low-pH wine and you want the red-wine strain. Choose Wyeast 4221 Ey2d when you are working with a white wine or cooler cellar temperatures. Culture Best use Temperature range Why pick it? Wyeast 4114 Er1A Red wines and low-pH conditions 70-90°F / 21-32°C Targeted red-wine strain selected for low-pH tolerance. Wyeast 4221 Ey2d White wines and cooler cellars 55-70°F / 13-21°C Suggested by Wyeast for white wines and selected for low cellar temperatures. Wyeast 4007 Blend Wine, cider, and mead 55-95°F / 13-35°C Broad blend for a wider range of temperature and pH conditions. How to use Wyeast malolactic cultures Keep the pouch refrigerated at 34-40°F / 1-4°C and do not freeze it. Before use, let the pouch come to room temperature, sanitize the outside of the package, shake well, then pour into 6 gallons / 22 L of wine, must, or juice that has completed or nearly completed alcoholic fermentation. Wyeast also allows co-inoculation once primary fermentation has begun. Free SO2, alcohol, pH, temperature, and nutrient status can all affect malolactic fermentation. For the cleanest result, confirm the wine is in a suitable range for the culture and monitor malic acid reduction instead of relying on the calendar alone. Fresh-culture handling Liquid malolactic cultures are temperature-sensitive. We store Wyeast cultures cold at SoCal Brewing Supply, and for shipped orders we recommend adding an ice pack to reduce temperature shock during transit.
