Kees
Well-Known Member
Today I had a cider making course run by professional cider makers in a local heirloom varieties orchard.
We were allowed to collect our own apples and the were milled for us.
These are the juice's specs: SG 1044, pH 3,0 and titratable acid 7 g/l.
We were told spontaneous malolactic fermentation will not occur under thes circumstances. We were advised to add sugar to raise ABV.
I am looking for reocmmendations re. low-pH-resistant malolactic bacteria to add.
Any other options to raise sugar concentration? I was thinking of addig sweet apple juice or pear juice rahter than sugar. How about that?
We were allowed to collect our own apples and the were milled for us.
These are the juice's specs: SG 1044, pH 3,0 and titratable acid 7 g/l.
We were told spontaneous malolactic fermentation will not occur under thes circumstances. We were advised to add sugar to raise ABV.
I am looking for reocmmendations re. low-pH-resistant malolactic bacteria to add.
Any other options to raise sugar concentration? I was thinking of addig sweet apple juice or pear juice rahter than sugar. How about that?