Sour Cider?

[Shred]

I was thinking about racking my first cider into secondary.

Then I was thinking about the sour I have bulk aging in my 5 gallon glass carboy.

Then I thought about what would happen if I racked my cider to that carboy without properly "debugging" it.

Anyone ever try this?

 

[Unferth]

They had a threadthread on this a while back. Also in the cider forum.

Doesn't sound very appetizing to me, but to each their own.

 

[levifunk]

One thing I would mention is that apples are already sour/tart. They contain malic acid and so adding bacteria will create a malolactic fermentation. This converts the harsh malic acid to a softer lactic acid. I think you will need a lot of acidic acid production from the bacteria to notice an increase in the perceived sourness of the cider.