MLF

[DrPaulsen]

Back in early November, I pitched malo-lactic cultures into all four of my cider fermentors to conduct a Malo-Lactic Fermentation (MLF). The bacteria, as I understand it, will convert the harsher tasting malic acid into lactic acid, resulting in a rounder, smoother flavor profile. Some cidermakers say that if you do not pasteurize the cider a MLF may occur naturally over time. They also say this is the reason hard ciders will mellow over the course of 9 months. I, of course, have no idea if that's true and I doubt they do, either. The purpose of pitching MLF cultures, in my mind, is to both guarantee the process occurs and accelerate it from 9+ months to 3-4 weeks.

I tasted the ciders last night and can confirm that doing a MLF with your ciders can produce some pretty fantastic results. All 4 ciders are considerably more mellow than they were two months ago and have even received a stamp of approval from the head apple grower. I'm amazed at how drinkable these ciders have become in such a short period of time.

If anyone else is interested, Joe at BIY can hook you up with MLF cultures. I went with the White Labs liquid MLF rather than the dried up MLF from Lallemand.

[Bear]

is this something that can be added after primary fermentation is well and done? now that my cider has been sitting for 5 months is it still worth it?

[DrPaulsen]

It is preferred to do it after primary fermentation is complete. Taste your cider. If it's sharp and too acidic, I bet a MLF would help.

I'll bring a sample of my MLF'd cider to the January club meeting.