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Vic Whirlwind
 
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By the way, I started with dessert apples, so what is in there now is much
more like the acid profile of a normal wine. That's one reason I thought I
could treat MLF like a normal wine's.

Thanks,

Vic


"Tom S" > wrote in message
. com...
>
> "Vic Whirlwind" > wrote in message
> . ..
>>I am making about 35 gallons of apple cider, and I want it to taste as
>>close to vinifera wine as possible. I want to encourage malolactic, but I
>>am worried it has too much sulfite to let the malolactic bacteria do their
>>thing effectively. Is there something I can do to measure sulfite? And
>>if there's too much, is there something I can do to make malolactic
>>fermentation happen, anyway? Would inoculation create bad consequences if
>>malolactic didn't take?

>
> 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. :^/
>
> If you want to make a wine that tastes like vinifera, you need to start
> with vinifera fruit.
>
> Tom S
>