appleman said:If you cant locate the 41, I like MBR-31
http://morewinemaking.com/view_product/16522//Dry_Malolactic_Wine_Bacteria_-_31_2.5_g
Excellent results from grapes that are a bit high in acid, rounding it well and giving great mouthfeel and berries. I used it almost exclusively this year. It did a great job in reds and really worked a miracle or two in a couple whites!
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