Temperature for Malolactic Fermentation

[WillG3]

I currently store/mature my ciders in the loft, which due to my living in Scotland and the thickness of the insulation above the ceiling, never climbs above about 5 degrees Celsius.

Is there any hope of any of the ciders achieving malolactic fermentation at this temperature or will the low temp inhibit this kind of fermentation in the same way that the fermentation of sugar by yeast is affected? :hmm:

If so, can someone please tell me the temperature range of malolactic fermentation? :geek:

 

[oldbloke]

MLF is done by a bacterium rather than a yeast-like organism, but I have no idea what temp range it likes.
ISTR GA ages his ciders pretty cool tho. Are you here, GA?

 

[graysalchemy]

Yes I am.

Yes I brew them usually at the nd of summer and allow MLF to take place, however I leave them all winter and there is still MLF activity and where they are stored at the moment is probably not much above freezing today. Probably best to let MLF get going somewhere warmer then after a month or som move to the cold and it should be fine. :thumb:

 

[WillG3]

Cheers for the advice :grin:

and on doing further research i've discovered that around 12 degrees Celsius is recommended

 

[graysalchemy]

:thumb: :thumb: