Racking a batch of malolactic cider

[WillG3]

I am currently fermenting a batch of cider using Weston's Old Rosie yeast, with the aim of eventually achieving malolactic fermentation. However, the time has come for racking (assuming i need to do this? :hmm: ) and i was wondering if i should actively endeavor to transfer a quantity of the yeast accumulated on the bottom of the fermenting vessel in order to ensure that some of the lactobacillus (or however its spelled) is present in the racked product?

Also, while undergoing malolactic fermentation are gasses of any sort produced or can the cider be stored in a completely air tight bucket for this time?

cheers in advance :

 

[evanvine]

Personally I wouldn't bother racking, just let it do its own thing!

 

[alanywiseman.]

Is this the first racking after primary fermentation?

I raked my cider once thn left it for about 7 months on the sediment that dropped out. If there is yeast in suspension then I am sure you will have bacteria present as well.

Gas is produced during MLF but it is not a lot so if in a sealed container n release the pressure from time to time :thumb:

 

[bobsbeer]

Did you make this from cider apples or carton apple juice? While you used Old rosie yeast the concentration of Ml bacteria may be low. You may want to consider re inoculating with a fresh batch. Brew UK and a few others sell it. If you do that, rack first.

 

[graysalchemy]

While you used Old rosie yeast the concentration of Ml bacteria may be low. You may want to consider re inoculating with a fresh batch. Brew UK and a few others sell it. If you do that, rack first.

I would say there is no need, i have sucessfully produced MLF cider from old rosie on many occasion. The bacteria like yeast go through a growth phase so by the time normal fermentation has finished the Lacto bacillus are in large quantities.

I would rack of the yeast after about a month, keep the yeast or at least get another small batch going to keep the yeast alive or freeze a sample of it using 50% yeast 25% glycerol 25% boiled cooled water.

 

[tonyhibbett]

In anticipation of a big crop this year, last year being zero, I am prepared to give cider another shot, with local bramleys incorporated, usually left to rot, barrel fermentation and ageing, and mlf. A recent advert told me that 'Yakult' contains billions of lactobacillus. Worth a shot?

 

[graysalchemy]

No get yourself a bottle of Old Rosie and culture up the yeast that will also be infected with lacto bacilus. :thumb: