The package says it’s good for 66 gallons andI historically I have only performed MLF on Chardonnay. So I usually use half of the package for 6 gallons. It’s not like you can save the rest of it for the future. So I go with the “more is better” mentality.

Hopefully you have some winemaker friends to share the ML bacteria with. Doing the simple math will tell you to use about .04g per gallon or for 2 gallons .08g. If you don’t have a scale that reads to that (mine only goes to the .1g accuracy) then use .1g. As you can see it does not take much since the 2.5g is good for 66 gallons. Unfortunately with ML bacteria once you open the package you cannot store it according to the manufacture. But maybe others have experience (good or bad) in trying to store it. Good luck Gary!

Hi Gary. We're not expert winemakers. We used 2.5 g for over 50 gallons so you can probably share this with some other winemakers. I'm not aware of any downside to putting 2.5 g in 2 gallons but you might get better value with one of those liquid packs made for 5 gallons.

One 2.5 gram packet will inoculate 66 gallons. So you’ll be needing 1/33 of the packet for the 2 gallons. Very difficult to measure. I’d say use a pinch as you would when a cooking recipe says to add a pinch of salt. It won’t hurt your wine using a little more.

About 0.075g or let’s say 0.1 g for 2 gallons

I think that package is for a 66 gallon dose so it’s hard to break up for a 2 gallon batch. That being said there’s really no disadvantage to overdosing a little bit with this product. If you really did the math I think your end up using like a 64th of a teaspoon. But that’s not that helpful. I would just take about an eighth of a teaspoon which is a fairly easy measurement to take dissolve it in a little bit of distilled water and go from there

If I remember correctly one pack will work with 60gals. So probs just a pinch unless u want to hydrate it and measure 1/30th of the whole.

2.5g treats a 66 gal barrel. So you won’t need much about slightly less than 0.1 g. Over inoculating will not be a issue. See if one of your fellow winemakers wants the extra bacteria as it will not keep.

Gary I’ve used this a couple of times. I normally do 10-15 5 gallon carboys at once. I take the number iof carboys and mix that many ounces of water to the bacteria. 10 carboys 10 ounces. This is made for 66 gallons and once it’s open it has to be used. So you could do the math 66 gallons divided by 2 x the number of ounces in the bacteria package. I don’t think a little extra would hurt....... Larry F

Since 2.5g will treat 66 gallons then for two gallons you will only need .075g. You can use a ratio to calculate it. 66 gallons is to 2.5g then 2 gallons is to X. So (2x2.5)/66=.075g.

.08 grams. Good luck weighing and seperating that little out. It is kind of in clumps if it were me and I was going to use the rest of it fairly soon I'd take one or maybe two of the smallest clumps and use that. Seal the rest back up and put it in the freezer.

Hi Gary 2.5 grams are used to dose 66 gallons of wine. That means that .038 grams are used per 1 gallon of wine. For 2 gallons of wine you'd use .076 grams of bacteria.