start of malolactic fermentation

[evanvine]

Malolactic fermentation turns the harsher tasting malic acid into a softer tasting lactic acid, its not the be all and end all of a decent cider though. If you wait long enough and get it then great if you wait long enough and don't get it then still great. :lol:

Thanks tbt, I'm begining to see a ***** of light!

 

[Shirazzy]

Ken 3 weeks is probably a little to soon.

Be patient it takes time :lol: :lol:

I'm worried now! I Made a couple of 5 litre pets of cider using Old Rosie yeast, racked them off and put them aside to forget about 3 weeks ago, tonight I noticed that they both have white specks on the surface that have started to form a film (very nice plant-like pattern growth) I was just congratulating myself on getting the malolactic when I read this post...

So, is there any chance this is malolactic or have I made drain cleaner? :pray:

 

[graysalchemy]

Have you tasted it? If it tastes of farmyards then its mlf.if it is acidic or vinegary then its not and you have an infection. I'd it is furry like mould then I would say no.

 

[Shirazzy]

Thanks for the quick reply.
Difficult to say - it tastes sharp but it was very sharp when I put it aside (Mr Shirazzy's face was a picture when he tried it :rofl: ) it doesn't really taste much different at the moment, there did seem to be a slight farmyardy whiff when I opened it but maybe that was just what I wanted to smell, guess I'll just have to wait and see...

Definitely not furry though

 

[graysalchemy]

Well hopefully you have MLF going on in there. :thumb:

Once you have bottled it in 3-6 months :whistle: :whistle: get another one going using the yeast again as that will be infected with the MLF as well. The pellicle will drop to the bottom. That way you will be guaranteed MLF as long as nothing has died off.

:thumb: :thumb:

 

[calumscott]

they both have white specks on the surface that have started to form a film (very nice plant-like pattern growth)

I say MLF! hang on, pics coming...

Here you go:

Turns into:

 

[graysalchemy]

We are waiting :whistle: :whistle:

 

[graysalchemy]

Oh come on we have been waiting for ages what is taking you so long. :evil: :evil:

 

[graysalchemy]

Twiddles thumbs in anticipation :whistle: :whistle:

 

[evanvine]

If it tastes of farmyards then its mlf

What the hell do farmyards taste of!!! Cow ****??? :wha: :wha:

 

[graysalchemy]

If it tastes of farmyards then its mlf

What the hell do farmyards taste of!!! Cow ****??? :wha: :wha:

Well spotted the clue was in the name. :lol: :lol:

 

[Shirazzy]

It's MLF!!! :party: :party: :party:

Whoo Hoo!!

 

[graysalchemy]

Party time at yours then :

 

[Shirazzy]

I've still got the yeast going in my 'cider jar' in the kitchen at the moment it's brewing an apple and cranberry cider :

Thanks all

 

[evanvine]

I sometimes wonder GA, whether or not you and I are on the same planet.
I suppose I should know the answer, after all you like soured dough! :shock:

 

[chrispools]

Is this it?

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Its been on the go for 10 weeks now. What happens to the film on the top when its time to bottle? Let it sink, mix it in?

Also, I read that one of the by products of malolactic fermentation was lactose. Does this mean the cider will be slightly sweeter, negating the need to back sweeten the dryness out of it?

Thanks,
regards, Chris