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