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Grapes are a great source for malic acid. Apples, pears, cherries, watermelon, are all excellent sources as well. I think maybe the hardest thing, is going to be having reproducible results due to varying amounts of malic acid. It's really the new phenols and esters I'm most excited about...

Curious what the results were from this?

Yeah. My plan was to try a natural source, as well as an additive. Some of the descriptors used to describe post FML fermentation present in wine, sounds like it could contribute pleasantly to beer. Hazelnut, dried fruit, baked bread, roasted aroma, chocolate, etc. Or, if anything...

There just isn't that much knowledge on the Web concerning the use of it in beer. Figured this would be a good learning experiment. I don't make home brew because it's easy, I make it because I'm interested in the processes.

I have. Really just to see the changes, if any, a different bacteria might add to the final product. Who knows, might produce something great!

So, I've been wanting to experiment with alternative ways to sour a beer. Malolactic bacteria, converts malic acid, to lactic acid. Although malic acid is not present in wort, it can be added. Diacetyl is produced, but my yeast pitched should clean that up, right? I know that adding lactic...