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  1. #1
    Join Date
    Aug 2007
    Location
    Fairfield County, Connecticut, USA
    Posts
    3,594

    Default Possible Maltolactic Fermentation of keeved cider

    Most of my keeved cider has been bottled at 1.010 or 1.008sg but I have two gallons that are stuck at 1.020sg. There hasn't been any significant drop in gravity for over two months but co2 gas continues to rise... I believe this is a maltolactic fermentation that's underway.

    Does anyone have experience with mlf?
    BeeCurious
    Trying to think inside the box...

  2. #2
    Join Date
    Oct 2004
    Location
    Lyons, CO
    Posts
    3,030

    Default Re: Possible Maltolactic Fermentation of keeved cider

    MLF is desirable in may ciders. All it's doing is converting malic to lactic acids, which have a less harsh flavor. I've not had experience with keeving, but depending on how "traditionally" the keeving was done (on how many wild organisms are present), there are many processes that could be going on. Not all of them improve cider.

    At any rate, nothing for it now unless you want to sulfite it to kill off what's working. If the rest of the batch finished OK, and you can spare two gallons as a test batch, let is finish what it's working on. It might be the best part! Or taste it and see what it's trying to do .
    Bees, brews and fun
    in Lyons, CO

  3. #3
    Join Date
    Aug 2007
    Location
    Fairfield County, Connecticut, USA
    Posts
    3,594

    Default Re: Possible Maltolactic Fermentation of keeved cider

    I'm going to bring the jugs inside to see if an increase in temperature makes a difference. If it remains "stuck" then I will be comfortable with bottling it even when the ideal gravity would have been 1.010

    The keeving removes nutrients...




    Last edited by BeeCurious; 05-28-2012 at 12:29 PM. Reason: typo
    BeeCurious
    Trying to think inside the box...

  4. #4
    Join Date
    Jan 2011
    Location
    Great Falls Montana
    Posts
    3,533

    Default Re: Possible Maltolactic Fermentation of keeved cider

    Is it possible what you see is on the way to vinegar?

  5. #5
    Join Date
    Aug 2007
    Location
    Fairfield County, Connecticut, USA
    Posts
    3,594

    Default Re: Possible Maltolactic Fermentation of keeved cider

    I was wrong, the sg has continued to drop. Currently at about 1.0159 so it will be bottled at 1.010sg

    Doesn't cider ferment completely before going to vinegar (if infected )?

    Had a taste of another batch of cyser last night. It wasn't as flavorful as the winter batch, but that's not surprising. The first was just about perfect in color, clarity, sweetness, with honey and apple flavors.
    BeeCurious
    Trying to think inside the box...

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