Perry with Malic Acid

[GZCider]

I made Perry a few months ago and it came out rather nice on my first try.
When adjusting the PH I just used citric acid in place of the Malic Acid which Is the only thing I use when adjusting Apple Cider.

My second time around I had no Citric acid and just used Malic Acid. It came out horrible, although the PH was the same as the first batch of perry, this time it was too tart and even tasted dirty (like salty)

Question: Does that sound right? Was the malic acid in the pear juice the problem, or did I just have a bad batch of Perry?
:hat:

 

[RobWalker]

In my little experience of this stuff, malic acid doesn't taste great unless it's converted to lactic acid through Malo Lactic Fermentation, the same stuff that creates the scrumpy taste.

I used 1/2tsp in a gallon of cider once, the MLF didnt take off, and it was very tangy but drinkable...how much did you use?

 

[Jonny69]

I put 1/2 to 1 level egg spoon in with some of my WOW's to correct the acidity. I think it tastes sour rather than sharp like citric acid, but definitely not noticed it tasting dirty or salty.

 

[calumscott]

In my little experience of this stuff, malic acid doesn't taste great unless it's converted to lactic acid through Malo Lactic Fermentation, the same stuff that creates the scrumpy taste.

I used 1/2tsp in a gallon of cider once, the MLF didnt take off, and it was very tangy but drinkable...how much did you use?

Sounds exactly right to me Rob. It's the conversion to lactic (and more importantly the esters that are thrown off in the process) that's important.

 

[tonyhibbett]

I'm none too keen on malic acid on its own either. Citric acid is problematic for various reasons. If I need to increase acidity, I always use tartaric, but then I don't make perry.