Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. C

    Preventing malolactic fermentation with pH

    I know that when trying to put a wine through malolactic fermentation (MLF), it's important to ensure the pH isn't too low, with 3.4 being a typical minimum for commercial strains. I want to prevent MLF in a wine with a natural pH of 2.75. Is it therefore a safe bet that the low pH will prevent...
  2. C

    Where to buy malolactic bacteria cultures in the UK

    Can anyone recommend a good source of freeze-dried malolactic bacteria in the UK? It seems cultures are readily available in brew shops in the USA but searching eBay or Amazon in the UK for things like "CH16" or "malolactic bacteria" draws a blank. Am I searching for the wrong thing, or do home...
  3. Apimyces

    Malolactic fermentation and acids

    Hi, I'm looking into experimenting further with malolactic bacteria (Oenococcus oeni, mostly). It's often reduced to "turns tart malic acid into a more mellow lactic acid", but these little buggers do so, so much more. More example, We tried them in mead, made with nothing but honey and pollen...
  4. W

    Adding MLF bacteria for controlled secondary fermentation

    So there doesn't seem to be a ton of information on MLF when it comes to cider, but I've found a wealth of information on wine making sites and forums that urge a controlled Malo-lactic fermentation by pitching in known strains of bacteria that are on the market. I found an interview with one...