I am thinking about giving it a try to make some young ciders drinkable, earlier. While I do like the acid bite when I'm putting down a session cider the young tartness+carbonic acid almost puts it over the top. I'm thinking MLF+small residual sweetness will make the perfect early cider to tide me over while bulk aging goes on with the dry batches.
Generally it sounds like people add it "after the primary ferment" but wondering if in all your experiences you had a more specific gravity or timing that you add the culture at? Or if you have any other notes of detail about cider+MLF (the internet is overrun with wine MLF info!) I would love to hear them.
thanks!
Generally it sounds like people add it "after the primary ferment" but wondering if in all your experiences you had a more specific gravity or timing that you add the culture at? Or if you have any other notes of detail about cider+MLF (the internet is overrun with wine MLF info!) I would love to hear them.
thanks!