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Specially formulated enzyme preparation for improved color intensity and stability, greater mouthfeel, and enhanced fruity, floral, and spicy flavors in red wine. Dissolve .1 g in 10ml of water per gallon of must. Add to must prior to fermentation.
Wyeast | 4007 Malolactic Blend | Liquid Malolactic Bacteria | 125mL
Lallemand | Go-Ferm Protect | Yeast Rehydration Nutrient
Lallemand | Enoferm Alpha™ | Dry Malolactic Bacteria