{"product_id":"wyeast-4221-ey2d-malolactic-bacteria","title":"Ey2d Malolactic Bacteria | Wyeast 4221 | Oenococcus oeni","description":"\u003ch2\u003eWyeast 4221 Ey2d malolactic bacteria for white wines and cool cellars\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWyeast 4221 Ey2d\u003c\/strong\u003e is a fresh liquid \u003cem\u003eOenococcus oeni\u003c\/em\u003e malolactic culture for home winemaking. It is used for malolactic fermentation, where malic acid is converted into softer lactic acid to reduce sharp acidity and help the finished wine feel rounder.\u003c\/p\u003e\n\u003cp\u003eEy2d is the cool-cellar, white-wine choice in Wyeast's home malolactic lineup. Wyeast suggests it for white wines and notes that it was selected for tolerance to low cellar temperatures. That makes it the better pick when you want malolactic conversion but are not holding the wine warm enough for a red-wine-oriented culture.\u003c\/p\u003e\n\u003ch3\u003eBest fit\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRecommended use:\u003c\/strong\u003e white wines and wines held at lower cellar temperatures.\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 55-70°F \/ 13-21°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 4221 compares with 4114 and 4007\u003c\/h3\u003e\n\u003cp\u003eChoose \u003cstrong\u003e4221 Ey2d\u003c\/strong\u003e for white wines and lower cellar temperatures. Choose \u003ca href=\"\/products\/wyeast-4114-er1a-malolactic-bacteria\"\u003eWyeast 4114 Er1A\u003c\/a\u003e when the batch is a red wine or a low-pH wine that benefits from a warmer red-wine strain. Choose \u003ca href=\"\/products\/wyeast-4007-malolactic-blend\"\u003eWyeast 4007 Malolactic Blend\u003c\/a\u003e when you want one broad blend for wine, cider, or mead across a wider temperature and pH range.\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\u003e\u003ca href=\"\/products\/wyeast-4114-er1a-malolactic-bacteria\"\u003eWyeast 4114 Er1A\u003c\/a\u003e\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\u003eWyeast 4221 Ey2d\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":51605567439126,"sku":"yeast-wyeast-liquid-4221","price":13.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0814\/4807\/5542\/files\/4221_2x_fa9468d7-c9e9-4bca-9fbb-8c627d8458df.png?v=1784841817","url":"https:\/\/socalbrewingsupply.com\/products\/wyeast-4221-ey2d-malolactic-bacteria","provider":"SoCal Brewing Supply","version":"1.0","type":"link"}