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Malo-lactic cider fermentation

Nulty · 2011-12-14 23:52:23

I've got a demijohn of real apple cider out in the garage since October. I've read about malo-lactic fermentation which is meant to take even more edge of the cider. By all accounts, if it goes well, it makes a higher quality cider. I'm just starting to get itchy fingers about it. It had an OG of 1060, PH of 3.43, 2 camden…

14-12-2011 11:52pm

#1

Nulty

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I've got a demijohn of real apple cider out in the garage since October. I've read about malo-lactic fermentation which is meant to take even more edge of the cider. By all accounts, if it goes well, it makes a higher quality cider. I'm just starting to get itchy fingers about it.

It had an OG of 1060, PH of 3.43, 2 camden tablets before fermentation and been left on lees for 3 month. I'm thinking I should maybe rack it off but the lees make the malo-lactic possible so at least a bit of yeast should be left there.

Anyone got an opinion or experience on this?

(Thankfully I can afford this experiment as I've got 17 gallons bottled)

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