Originally Posted by Bibulous
Thanks Orfy! I actually saw that article in my googling...
does anyone know how malo-lactic fermentation is done?
Or let the finished cider on the lees for a while.
There's also something called batonnage (you stir up the yeast a lot) after alcoholic fermentation is done. It's supposed to start malo-lactic fermentation.
Which, by the way, gives cider a softer taste (malic acid is harsher than lactic acid).
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)