From the info sheet on VP41 MLF bacteria, it is prepared by freeze drying and the storage instructions say "This product can be stored for 18 months at 4°C/40°F or 36 months at -18°C/O°F in original sealed packaging." so they're tough little buggers with regard to cold.
Saving grape skins
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From the info sheet on VP41 MLF bacteria, it is prepared by freeze drying and the storage instructions say "This product can be stored for 18 months at 4°C/40°F or 36 months at -18°C/O°F in original sealed packaging." so they're tough little buggers with regard to cold.
jpwatkins9
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I have about a gallon of Cabernet Sauvignon skins frozen from August when we picked them and used for the primary fermentation. Plan to use them agin in a kit as soon as I have an empty carboy. Have done this a couple of times no problems.
askins3097
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I put 12 quart sized freezer bags of my Cab grape skins today in my chest freezer after I pressed. I figure I’ll add three bags to one 6 gallon juice pal when I get Chilean juice in the spring time. I’m going to save a couple bags to add to my blueberry wine next year too. No sense in wasting it.
