Malolactic Fermentation or what is often referred to simply as MLF, is the process where lactic acid bacteria converts malic acid to lactic acid. For cider makers, MLF can be a very important process because apples are high in malic acid. As a result, MLF can reduce the acidity found in hard cider made from … Continue reading Malolactic Fermentation and Citric Acid
Tag: Butter
Aroma Faults: Diacetyl
Cider Aroma Faults: Butter Sometimes too much of a compound is the cause of a fault. Other times, the definition of whether its a fault depends on the beverage. Diacetyl (C4H6O2) is an example of such a compound. In most beers, it’s considered a fault but, in most California chardonnays, it’s desired. Butter is the … Continue reading Aroma Faults: Diacetyl
Earligold: Sauce, Butter, and Cider
How many apples fit in a 5 gallon (19L) bucket? About 20 pounds (9kg). What about my totes? About 45 pounds (20.5kg) if you don’t heap them too high. I’ve filled them so many times, I don’t even really need to weigh them anymore. I can just tell by looking at them. We picked two … Continue reading Earligold: Sauce, Butter, and Cider