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Paul E. Lehmann
 
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Tom S wrote:


> I'm no expert on apple cider, but I'd guess that since the dominant acid
> in apples is malic, if you run ML on it the cider/wine will end up so flat
> you
> could slip it under a door. :^/
>


Tom, you are absolutely correct. I once used a yeast in an apple wine that
was suppose to be good at using up malic acid. I was concerned that the
wine made from all tart apple juice would be too acidic. The end result
was an extremely flat wine. The yeast did its job but the product was not
good.