Common Acids in Hard Cider

Apples and Acids: The common acids in hard cider

Apple and pear juice contain a variety of organic acids. Even sweet apples with high pH like Red Delicious and Ambrosia are still acidic. They won’t contain the same quantity as a tart and sharp Granny Smith or bittersharp cider apple, but they contribute to the hard cider flavors. When I assess apples for hard … Continue reading Common Acids in Hard Cider

Hard Cider Tip #28: Malolactic Fermentation

Malolactic Fermentation

There is an often referenced but just as often confusing process in hard cider making called malolactic fermentation. You might see it abbreviated by the acronym MLF and sometimes referenced as LAB. In reality, it’s not actually a fermentation process at all but is a bacteria reaction that converts malic acid to lactic acid (1). … Continue reading Hard Cider Tip #28: Malolactic Fermentation