Vigorous Malolactic Fermentation - problem?

[mcampbell65]

5 gallon batch from fresh pressed apples started on Oct 20. Racked to secondary on Oct 27. Very clear by mid-November. Sample tasted on December 10 (excessively sharp/tart, most likely due to the apple blends- Golden Russet, Winesap, and Crabs make up 50% of the blend). Added Whitelabs WLP 675 on Dec 11 to encourage a Malolactic Fermentation (I had sulfited the must prior to the primary fermentation). This is my first attempt at using this bacteria for an MLF, so, am not sure what to expect. But, 15 days later, there is an obvious, vigorous Malolactic fermentation going on; and, it's also very cloudy again. I have witnessed MLF before, but it was slow, tiny bubbles rising from the bottom-- not a bubble churn. So, my question is for anyone who has used this strain before or encouraged an MLF, is this to be expected? I know I'll just have to wait it out, just hope I haven't ruined half of my cider this year. Thanks, Mark

 

[WVMJ]

Your worried you did to good a job? Did you measure the TA before you started this batch? Just let it run its course for a couple of months and see if it ate all the acid or left enough to be balanced. Could this also be just bubbles from degassing with all the fronts moving thru lately the pressure has been up and down a lot.

 

[mwilcox]

I've only used it in wine, and it was indeed a very gentle process, bubble-wise. Is there residual sugar left in the cider or is it dry?

 

[mcampbell65]

Thanks for the reply! I didn't measure TA, just pH (3.3). I will leave it alone, just didn't expect this type of reaction. It is definitely a fermentation going on; the batch sitting next to it, is still (started 4 days after the batch in question).

Your worried you did to good a job? Did you measure the TA before you started this batch? Just let it run its course for a couple of months and see if it ate all the acid or left enough to be balanced. Could this also be just bubbles from degassing with all the fronts moving thru lately the pressure has been up and down a lot.

 

[mcampbell65]

Thanks for the reply. It was very dry and still. I checked it a few minutes ago, and it still is churning. So, I'm guessing there was quite a bit of Malic acid and the conditions are ideal for a fermentation. I figure at this rate of MLF, I'll probably have to add some acid back before bottling!

I've only used it in wine, and it was indeed a very gentle process, bubble-wise. Is there residual sugar left in the cider or is it dry?

 

[gregbathurst]

I always use MLF culture, it often bubbles like that, it will depend on the temperature. I find I get some strange cardboardy flavours for a few weeks but they soon dissapate. I would advise you not to make any decisions about adding acid etc for a couple of months, let the flavours settle. MLF takes a bit of patience.