Changes

For maximum MLF in beer that has fruit added to it, one recommendation is to ferment the fruit/cider/wine separately and then blend it into the beer. Add ''O. oeni'' to the must before yeast for 48 hours, then add a MLF yeast such as Lavlin 71B (estimated to reduce malic acid by 30%). Blend the resulting wine/cider with the beer after it has fermented <ref>[https://www.facebook.com/groups/592560317438853MilkTheFunk/permalink/1819173978110808/?comment_id=1819435098084696&reply_comment_id=1819437938084412&comment_tracking=%7B%22tn%22%3A%22R522R9%22%7D Tariq Ahmed. Milk The Funk thread about malolactic fermentation. 09/12/2017.]</ref>.