Bombo80

Recipes 

I read and searched many threads on this topic. Lots are very old ones too. So I decided to start a new one with the questions I cannot find an answer to.

Bear with me on this, it might get a little confusing.

1. Do I have to let my cider go through the MLF ??

I have a regular cider (A) that I transfered off the yeast cake, and innoculated with a pitchable pack of the malolactic enzymes. I also just started a new cider (B) that same day. So the new batch is about 7 days behind the first.

2. Can I rack that cider (A) off into a secondary in 7 to 10 days, and then transfer cider (B) onto the lees that had the malolactic enzymes, and will the MLF take place ?

On a slightly different cider topic, I would like to stop the fermentation, and keep it from starting up again, when I back sweeten it. I have the campden and sorbate for this, I would like to back sweeten with my fresh cider.

3. Has anyone condensed their own fresh cider into a concentrate ? How hard or a rolling boil was used and how much boil off, volume lost should I look for ?

Or should I just back sweeten with sugar or honey ?

I was hoping to use the fresh cider I squeezed instead of adding stuff that I would have to go out and purchase.

I appologize if this went everywhere, but if it can help me, it can probably help many others too.

THX

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Primary - (2) crabapple wines

Secondary - Brewtopia Barleywine, Delirium Tremens

Fourth rack Secondary - Sugar Beet Wine, Rhubarb wine (back sweetened and bulk aging)

Bottled - (2)Apple wines, (2)Crabapple wines, Cherry port, Raspberry port, Spiked Hard Cider, Spiced Mead, Ginger Spiced Mead, Cranberry Cider, Mixed Grape wine, Raspberry wine

gregbathurst

Recipes 

1. You don't have to do a mlf, but it makes cider less sour and more stable.
2. should work, or you could try using some of the first batch to innoculate the second.