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)?

Cider Question: How can I delay processing my apples?

Delay Apple Rocessing

Things happen and you aren’t always able to process all the apples you need to fill your fermenter. For example, not all apples ripen at the same time. In fact, a single tree may take weeks to ripen all the apples on it. Maybe your grinder or press broke or you picked more apples than … Continue reading Cider Question: How can I delay processing my apples?

Cider Question: Can I use apples with worm holes?

Damaged Apples and Hard Cider

If you are like me, you are interested in trying different apples but more importantly, you’re interested in cheap apples. Those may come from a backyard or roadside tree or even from an orchard. Often, they are damaged either from insects or weather, like hail. This inevitably leads to this week’s Cider Question about whether … Continue reading Cider Question: Can I use apples with worm holes?

Hard Cider Tip #22: Sulfite and Sorbate

Sulfites

There is often a debate about the need, use, and benefit of sulfites (or sulphites if you live in many other English speaking countries) when making hard cider or even wine. Using or not using them along with sorbates can be a cause for much debate. Therefore, I wanted to explore the reasons why you … Continue reading Hard Cider Tip #22: Sulfite and Sorbate