Weezy said:It's generally considered bad form to link to a blog without including at least a reasonable amount of detail in the linking post.
levifunk said:Bacteria will be used for the malolactic fermentation (MLF). Apples have a lot of malic acid in them, and so the bacteria will convert some of that to lactic acid, which (as I understand it) is suppose to reduce the perceived sharpness of the apple acidity.
Hey Levi,
You can see now how a malolactic culture can help achieve this goal:
Though it would not typically be used on a batch that is bland to begin with. Might be useful for blending in future batches though. Nice experiment, thanks for sharing!
Maybe the maloactic fermentation should be considered a secondary after the brett has fully attenuated? That way its carbon source is essentially whats left over which would include the malic acid.
smokinghole said:Maybe the maloactic fermentation should be considered a secondary after the brett has fully attenuated? That way its carbon source is essentially whats left over which would include the malic acid.
Do you think the tingling sensation is from acetic acid?
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