cjeanean
Well-Known Member
So for some reason my brother in law's apple wine has a sour, bitter taste to it. It doesn't taste or smell like vinegar, and the apple flavor is really nice as an aftertaste, but the actual taste is sour. Any thoughts?
Isn't MLF fermentation where bacteria convert malic acid in the must to remove the harsh puckeringly sour tastes? It is a lactic fermentation where lactobacillus changes sugars into lactic acid give the spoiled sour taste. Not sure what has happens here but wanted to give my 2c on those two types of ferments.
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