Malolactic Fermentation and Citric Acid

Understanding the impact of Malolactic Fermentation to Citric Acid

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

Aroma Faults: Diacetyl

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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

Earligold: Sauce, Butter, Juice

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