Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Malolactic fermentation question
Thread Tools
Old 10-22-2008, 07:36 PM   #1
Feedback Score: 0 reviews
Join Date: Jun 2008
Posts: 19
Default Malolactic fermentation question

I added my MLF culture at about 3 brix while still in primary. I then pressed and racked. So far I have seen no indication that MLF has begun. Should I see something(like bubbles from the airlock) or something? I have heard that this process can take a long time, but how long should it be till I see some activity?

mikeg77 is offline
Reply With Quote
Old 12-09-2008, 02:06 AM   #2
Feedback Score: 0 reviews
Join Date: Sep 2008
Location: North Georgia
Posts: 2

can someone explain what this type of fermintation does for the taste or body of the cider.

gamntbrewer is offline
Reply With Quote
Old 12-09-2008, 02:14 AM   #3
Ale's What Cures You!
Feedback Score: 0 reviews
Yooper's Avatar
Join Date: Jun 2006
Location: UP of Michigan
Posts: 66,918
Liked 6650 Times on 4740 Posts
Likes Given: 1856


Well, I'm not expert on MLF, but I think there are some signs. The most tell-tale is the reduction of malic acid. If you don't have a chromatography kit, then it's more of a guessing game.

If you're thinking that MLF didn't even start, then that may be correct. If your sulfite levels were fairly high, for example, MLF might not get started even if innoculated. Here's some interesting info from winemaker magazine: WineMaker Magazine - Malolactic in Action, Lowering pH: Wine Wizard -

I didn't have a chromatography kit, so I just did a waiting game. I waited about 9 months, and then just assumed it was finished. It tasted better (less malic acid) to me, but again, it was just a guess and not the "proper" way to do it.

Now, I would NOT recommend a MLF on cider. Yes, the apples are mostly malic acid, but that is what gives it it's flavor. If it happens naturally, then it does, but the cider would be more "flabby" tasting and less sharp, like cider should be.
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook:
But I'm pretty boring so don't expect much!
Yooper is offline
Reply With Quote
Old 12-09-2008, 10:05 PM   #4
Feedback Score: 0 reviews
Join Date: Sep 2008
Location: Chico CA
Posts: 80
Liked 1 Times on 1 Posts


also dont you usually wait until the wine is done and stopped dropping the gross lees? doing it then pressing seems wrong.

I usually (with my reds) wait until it stops dropping gross lees, rack, wait till it ferments totally out to below .998, or 0 deg brix (man I really need a refraoctometer) I usually perform battonage at this stage, but right after that I add the MLF culture and let it sit for six months above 65 deg. Then rack. like yooper brew I do not have the chromatography kit. I just wait it out. You should though and its really not too expensive either.

but I have heard its not a good idea to do this on cider too. I was thinking about it until I talked to some people more in the know than I! oh well.... let us know how it turns out
199q is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Malolactic fermentation - yes or no? jpk Cider Forum 1 10-10-2009 03:43 AM
Malolactic fermentation Bombo80 Cider Forum 1 10-07-2009 08:31 PM
Question about Malolactic Fermentation curbdawg Cider Forum 4 12-10-2008 01:59 PM
How to tell if Malolactic fermentation is happening? AdamLaw Cider Forum 1 11-02-2005 02:45 AM
What does malolactic fermentation look like? FilJos Cider Forum 0 10-22-2005 06:25 PM

Forum Jump

Newest Threads