mlf question!

[RobWalker]

Stupid me has dropped a classic, and I've used malic acid with clean wine yeast, so as far as I gather, no chance of malo lactic fermentation.

The brews in question are 1 gal each of blueberry cider and country wine with 1.5tsp malic acid added to each. If I don't add malo lactic cultures, which I don't really want to pay for for 2 small batches, will the malic acid still residing in there affect the brews badly? Both will be sweet by the way - blueberry has aspartame added and wine is being backsweetened to medium :)

 

[calumscott]

They'll be tangy for sure!

You could, if you were feeling brave, innoculate after fermentation with a tiny spot of the dregs of a bottle of Old Rosie. I'm guessing but as you'll have fermented out any yeast added will effectively do nothing but the lactobacillus is there to get MLF going...

 

[graysalchemy]

MLF would probably take place naturally given time lactobacillus are everywhere in the air, but I would do as callum has sugested drink a bottle of old rossie and tip the dregs into the your brew I would suggest that that would get it going. :thumb:

 

[RobWalker]

hmm, it sounds like it's gonna happen either way and i'd rather that not happen in the bottle! will take your advice, but i don't like old rosie much :lol: hahah.

 

[calumscott]

I can pop round and drink it for you if you want... :lol:

 

[BeerBloke]

It must be a long day, I read the subject as 'milf question' I'm not sure what that's got to do with brewing..... :shock:

 

[LeedsBrewer]

ditto

 

[artyb]

hmm milfs... :P

 

[keith1664]

That'll be four of us with dirty minds then.