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  1. 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...
  2. 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...
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