The 3-Phases of Natural Fermentation

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The phases of a wild/natural cider fermentation Apple juice fermented using its native microflora (yeast and bacteria) or what is sometimes called a wild fermentation, normally goes through three natural phases(1). Note that the length of each phase is impacted by temperature. The chart reflects a fermentation at temperatures of 14-22C (60-72F). The first phase … Continue reading The 3-Phases of Natural Fermentation

Crabapples: The Native Apple

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Crabapples: The only types of apple native to North America and Europe. The only apples native to North America and Europe are crabapples. Modern apples, Malus domestica, are genetically linked to Malus sieversii of Central Asia. However, the European crabapple, Malus sylvestris is also prevalent in many modern apple varieties. You can find North American … Continue reading Crabapples: The Native Apple

The Origin of the Apple

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Welcome to the new weekly feature, Mālus Trivium, a visual presentation in apple and cider information. The modern apple originated on the foothills of the Tien Shan mountains in Asia. Genetic research has shown that all our modern day apples, including cider apples can trace their DNA back to the wild apples on the Tien … Continue reading The Origin of the Apple