Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
Preservatives naturally found in hard cider Fermenting apple juice and making hard cider will naturally create compounds that act as preservatives. These compounds, like SO2 and CO2, can be added but, I am focusing on how these compounds are naturally created. The compounds are produced by lactic acid bacteria (LAB) and yeast in your juice … Continue reading Cider Words: Natural Preservatives
Key numbers for understanding carbon dioxide in cider. I have written various articles about carbon dioxide (CO2) in cider. I’ve provided details about what volumes CO2 means, how sugar is converted to CO2, how to force carbonate cider with a keg, and just how carbonation can impact your method for making hard cider (search the … Continue reading Understanding CO2 in Cider
The impact of MLF on Specific Gravity Malolactic Fermentation, also known as MLF, is the conversion of malic acid to lactic acid by lactic acid bacteria, known as LAB. It was mistakenly called fermentation because of the decarboxylation that occurs in the process. While we tend to think specific gravity measures the sugar in your … Continue reading The Impact of Malolactic Fermentation on Specific Gravity
Volumes CO2: Amount of CO2 dissolved in your cider relative to your cider volume. You may find carbonation expressed as grams per liter (g/l). However, I have always preferred defining carbonation as Volumes CO2. It makes it easier to visualize as I’ve tried to demonstrate in the graphic because the volume units are universal. If … Continue reading Volumes CO2 Defined
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