{"product_id":"wyeast-4114-er1a-malolactic-bacteria","title":"Er1A Malolactic Bacteria | Wyeast 4114 | Oenococcus oeni","description":"\u003ch2\u003eWyeast 4114 Er1A malolactic bacteria for red wines and low-pH MLF\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWyeast 4114 Er1A\u003c\/strong\u003e is a fresh liquid \u003cem\u003eOenococcus oeni\u003c\/em\u003e malolactic culture for home winemaking. It converts sharper malic acid into softer lactic acid, helping high-acid wines finish with a rounder, smoother acid profile.\u003c\/p\u003e\n\u003cp\u003eEr1A is the more targeted red-wine strain in Wyeast's home malolactic lineup. Wyeast notes that it was isolated for tolerance to low-pH conditions and lists it as an excellent choice for red wines. Use it when the wine needs malic acid reduction but you want a strain selected for red-wine cellar work rather than the broader all-purpose blend.\u003c\/p\u003e\n\u003ch3\u003eBest fit\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRecommended use:\u003c\/strong\u003e red wines and high-acid wines where malolactic conversion is desired.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCulture:\u003c\/strong\u003e liquid \u003cem\u003eOenococcus oeni\u003c\/em\u003e in a sterile, organic juice-based nutrient medium.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTemperature range:\u003c\/strong\u003e 70-90°F \/ 21-32°C.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e 12-18% ABV.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTypical conversion time:\u003c\/strong\u003e Wyeast lists malolactic conversion as generally complete within 1-3 months.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackage size:\u003c\/strong\u003e one home winemaking pouch inoculates 6 gallons \/ 22 L of must or wine.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow 4114 compares with 4221 and 4007\u003c\/h3\u003e\n\u003cp\u003eChoose \u003cstrong\u003e4114 Er1A\u003c\/strong\u003e when you want the red-wine, low-pH specialist. Choose \u003ca href=\"\/products\/wyeast-4221-ey2d-malolactic-bacteria\"\u003eWyeast 4221 Ey2d\u003c\/a\u003e when you are working with white wines or cooler cellar temperatures. Choose \u003ca href=\"\/products\/wyeast-4007-malolactic-blend\"\u003eWyeast 4007 Malolactic Blend\u003c\/a\u003e when you want the broadest culture option for wine, cider, or mead and do not need to isolate the red-wine or cool-cellar strain.\u003c\/p\u003e\n\u003ctable\u003e\n  \u003cthead\u003e\n    \u003ctr\u003e\n      \u003cth\u003eCulture\u003c\/th\u003e\n      \u003cth\u003eBest use\u003c\/th\u003e\n      \u003cth\u003eTemperature range\u003c\/th\u003e\n      \u003cth\u003eWhy pick it?\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n      \u003ctd\u003eWyeast 4114 Er1A\u003c\/td\u003e\n      \u003ctd\u003eRed wines and low-pH conditions\u003c\/td\u003e\n      \u003ctd\u003e70-90°F \/ 21-32°C\u003c\/td\u003e\n      \u003ctd\u003eTargeted red-wine strain selected for low-pH tolerance.\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd\u003e\u003ca href=\"\/products\/wyeast-4221-ey2d-malolactic-bacteria\"\u003eWyeast 4221 Ey2d\u003c\/a\u003e\u003c\/td\u003e\n      \u003ctd\u003eWhite wines and cooler cellars\u003c\/td\u003e\n      \u003ctd\u003e55-70°F \/ 13-21°C\u003c\/td\u003e\n      \u003ctd\u003eSuggested by Wyeast for white wines and selected for low cellar temperatures.\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd\u003e\u003ca href=\"\/products\/wyeast-4007-malolactic-blend\"\u003eWyeast 4007 Blend\u003c\/a\u003e\u003c\/td\u003e\n      \u003ctd\u003eWine, cider, and mead\u003c\/td\u003e\n      \u003ctd\u003e55-95°F \/ 13-35°C\u003c\/td\u003e\n      \u003ctd\u003eBroad blend for a wider range of temperature and pH conditions.\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to use Wyeast malolactic cultures\u003c\/h3\u003e\n\u003cp\u003eKeep 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.\u003c\/p\u003e\n\u003cp\u003eFree SO\u003csub\u003e2\u003c\/sub\u003e, 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.\u003c\/p\u003e\n\u003ch3\u003eFresh-culture handling\u003c\/h3\u003e\n\u003cp\u003eLiquid malolactic cultures are temperature-sensitive. We store Wyeast cultures cold at SoCal Brewing Supply, and for shipped orders we recommend adding an \u003ca href=\"\/products\/ice-pack-8oz\"\u003eice pack\u003c\/a\u003e to reduce temperature shock during transit.\u003c\/p\u003e","brand":"Wyeast","offers":[{"title":"Default Title","offer_id":51605567406358,"sku":"yeast-wyeast-liquid-4114","price":13.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0814\/4807\/5542\/files\/4114_2x_2e32cbff-1e21-4d66-bccc-6ff4d0fb7d99.png?v=1784841812","url":"https:\/\/socalbrewingsupply.com\/products\/wyeast-4114-er1a-malolactic-bacteria","provider":"SoCal Brewing Supply","version":"1.0","type":"link"}