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

The Essence of Cider

The Essence of Cider

As you relax on your patio enjoying one of your home crafted ciders, have you ever started pondering what really creates it. The taste and ultimately, the quality is determined by the numerous compounds found in your cider. These can include esters, fusel alcohols, acids, and a multitude of others. It’s these compounds that define … Continue reading The Essence of Cider

Cider Question: How can I encourage Malolactic Fermentation (MLF)?

How to encourage MLF

Malolactic fermentation (MLF) is a process that usually occurs after primary or alcoholic fermentation completes. Fundamentally, it’s the conversion of malic acid to lactic acid. Malic acid is more acidic compared to lactic acid so MLF reduces the acidity of your cider. Other reactions that impact aroma also occur. Diacetyl creation is one of the … Continue reading Cider Question: How can I encourage Malolactic Fermentation (MLF)?

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

Sulfur Dioxide (SO2) Tolerance

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Generalization of how tolerant various microorganisms are to free SO2. Sulfur dioxide (SO2) has the ability to weaken the cell walls of organisms resulting in their death or inability to function. It can also react and bind with phenolic and other compounds impacting color, sweetness, bitterness, and astringency. SO2 tolerance is the ability of an … Continue reading Sulfur Dioxide (SO2) Tolerance

The Headspace Conundrum

Headspace Conundrum: How Much?

Headspace is the amount of air or open space you have in your container above the liquid. A common question when making cider is how much headspace should you have in your fermenter for primary fermentation? The next question is usually how much you should have when aging your hard cider. There are several considerations … Continue reading The Headspace Conundrum

Bacteria and Hard Cider – It’s not all bad.

Bacteria & Hard Cider

When someone says bacteria, we generally have a negative reaction. Bacteria is a bad thing, right? We want to kill it to keep us from getting sick. However, not all bacteria is bad and especially when you are fermenting hard cider. Lactic Acid Bacteria, commonly called LAB, is the under-appreciated and often abused element in … Continue reading Bacteria and Hard Cider – It’s not all bad.

The Impact of Malolactic Fermentation on Specific Gravity

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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

Piqûre Acroléique

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Acrolein Pathway Piqûre Acroléique... If you are like me, you may still be wondering how that is pronounced. Then, you might be wondering what it is and what it has to do with apples or hard cider. Piqûre Acroléique is the creation of 3-hydroxypropionaldehyde (3-HPA) from glycerol, which is created by a lactic acid bacteria … Continue reading Piqûre Acroléique