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Tom S
 
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"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