Originally Posted by elkshadow
There is tons of stuff on Google about general science of wine aging but I've searched a lot and can't find anything specific to apple wine/cider. With regular wine there are lots of processes at play but apple wine just doesn't seem as complex as grape wine. *shrugs
Yeah, I was seeing the same thing. The only thing that sounds fitting is a maybe a malolactic component...reducing the really potent malic acid to a "softer" lactic acid. If indeed that's the case, maybe we should be selecting a fermentation profile (and yeast) that facilitates that process.