I have a few batches of dry cyser that I suspect would benefit from malolactic fermentation before bulk aging, and I'm wondering about attempting the spontaneous variety.
I avoid the use of spontaneous fermentation with yeast, just for consistency's sake. Can the same argument be made for bacteria? Is it any easier to do spontaneous MLF than it is to do spontaneous yeast fermentation? Is it any more predictable? The conditions are pretty favorable for MLF; pH=3.5, abv around 13-14%, temp=70 degrees. I'm just not sure if this would favor the good lactic acid bacteria over the bad. Thanks -
I avoid the use of spontaneous fermentation with yeast, just for consistency's sake. Can the same argument be made for bacteria? Is it any easier to do spontaneous MLF than it is to do spontaneous yeast fermentation? Is it any more predictable? The conditions are pretty favorable for MLF; pH=3.5, abv around 13-14%, temp=70 degrees. I'm just not sure if this would favor the good lactic acid bacteria over the bad. Thanks -
