I am trying my hand at some cider/apfelwein. I'm doing several small batches to see what I like: EdWort's, Graham's English, Brandon O's Graff, et al. that I have found on this forum.
My question is whether you want malolactic fermentation or not in these things. (Obviously its not gonna get a chance in the Graff, but I'm referring to the traditional ones). I am an ex-winemaker, so I know what to do with grapes. But that doesn't help me with apples. So maybe some of you cider pros could help me out?