Wildtypitch
Member
- Joined
- Dec 20, 2019
- Messages
- 5
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- 2
This year's Cider I decided I'd try and speed things along a little by adding some commercial wine makers malolactic bacteria to get my ph3.1 up a little. It's been at it a month with lots of small bubbles and it's pretty much depleted. the cider was at sg 1.020 campden'ed to kill of the yeast then bacteria added. Now I have a Cider at sg 1.006 or depleted. pH 3.6 but without much flavour from those lovely apples (tasted great before!) Have I lost that flavour in the depleted sugars?
I'm thinking the bacteria has consumed the sugars but it does taste rather alcoholic.
I'm thinking the bacteria has consumed the sugars but it does taste rather alcoholic.