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I put the yeast in last monday night (so pretty much a week ago). Did a hydrometer reading yesterday and it was at about 1003, down from 1055. If you recommend leaving it for a few more weeks then thats what I'll do, don't want exploding bottles... However, I am planning on putting a teaspoon...

yep ok, I guess i won't depend on MLF to happen then - I suppose when it comes to bottling the cider, I can taste it, and add some kind of sweetener if the acid levels are too high. Also, you mention using sulfites to stop MLF happening in your ciders and wines....well I actually put campden...

hey, cheers for the replies... I thought that if MLF occurs in sealed bottles the cider will absorb the co2 thus making it fizzy?? I guess if it's gonna blow up then I better not do it.... I used a specific 'cider yeast', and used juice from apples in the garden (a variety). After chopping...

An additional note - I've just done a hydrometer reading which now reads 1000, (it was originally 1055). Does this mean fermentation has finished? Can we now bottle it to allow the malolactic fermentation to take place?

Hi, I'm currently brewing cider for the first time and at the moment have four demijohns full of cider. I first kept the juice in a bucket for aerobic fermentation for about 72 hours, then I siphoned off the juice into the demijohns. Now, after only two days, the airlock bubbling has slowed...