- Apr 22, 2020
- Reaction score
I was at the brew store during harvest season and got sent home with some WLP 672 Lactobacillus brevis instead of the malolactic bacteria I was after. I got the malo later but now have the 672 in my fridge with no plans for it. I like sour beers but am a fruit wine maker. Anyone tried this out with a fruit wine or mead? Any recipe ideas or advice would be appreciated. I have two free 1 gallon jugs and would hate for a product to go to waste.