Changes

Jump to: navigation, search

Cider

11,859 bytes added, 21:30, 24 March 2021
added Video link to MTF Live episode
<blockquote>This page is about funky, sourbeing actively written, please forgive incomplete information or errors. See the Discussion page for notes and spontaneously fermented cidersreferences for sections yet to be written/completed.</blockquote>
==Introduction to Funky/Sour/Spontaneous Alternative Fermentation of Cider==(To do)Though most commercial ciders available in the US are clean fermented, cider making has a long history of wild, spontaneous fermentation and in some areas of the world still does and others are seeing it make a comeback<ref>http://drinks.seriouseats.com/2013/03/wild-fermented-ciders-natural-yeast-fermentation-cider-reviews.html</ref>. Cider is one of the easiest fermented beverages to make at home as it only requires picking up a container of fresh pressed, unpasteurized juice and letting it ferment.
Talk about the introduction Unlike beer, cider does not sour due to microbial activity, but instead undergoes [[Cider#Malolactic_Fermentation|Malolactic Fermentation]], which convert malic acid to fermenting cider lactic acid. Cider can, however, get funky with the presence of alternative microbesin either primary or secondary fermentation.
==Malolactic Fermentation==
'''Malolactic fermentation (To doMLF)''' is a process through which malic acid is converted to lactic acid by lactic acid bacteria (LAB). The main impact of MLF on cider is likely to be seen in de-acidification, as malic acid is a stronger acid than lactic acid<ref>https://winemakermag.com/493-mastering-malolactic-fermentation-tips-from-the-pros</ref>, and the conversion will increase pH and change the perception of acidity. The process can create other compounds and change the flavor or aroma of the cider; notably, MLF can produce diacetyl well above the taste threshold and other compounds that may not be above the taste or aroma threshold, but together may increase perceived complexity <ref>http://byo.com/hops/item/1448-taking-control-of-malolactic-fermentation</ref>. For natural MLF, which is caused by lactic acid bacteria present on the fruit, MLF begins after primary fermentation. Yeast cells undergo autolysis and release nitrogen-rich compounds, polysaccharides, and fatty acids, which can serve as food sources for LAB <ref name="Wade_2018">[https://onlinelibrary.wiley.com/doi/full/10.1111/ajgw.12366 Role of Pediococcus in winemaking. M.E. Wade, M.T. Strickland, J.P. Osborn, C.G. Edwards. 2018. DOI: https://doi.org/10.1111/ajgw.12366.]</ref>. ===Process=======Beer and Cider/Wine Hybrids====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/MilkTheFunk/permalink/1819173978110808/?comment_id=1819435098084696&reply_comment_id=1819437938084412&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Tariq Ahmed. Milk The Funk thread about malolactic fermentation. 09/12/2017.]</ref>. ===Microbes=== ''Oenococcus oeni'' is considered the primary MLF bacteria in wine because it can withstand the harsh conditions of wine. Other lactic acid bacteria besides ''O. oeni'' also have some malolactic fermentation capabilities. ''[[Pediococcus]]'', [[Nonconventional_Yeasts_and_Bacteria#Leuconostoc|''Leuconostoc'']] and ''[[Lactobacillus]]'' species are often present at the beginning of MLF, but generally die off in wine towards the end of MLF. These genera are generally seen as spoilage species that create off-flavors in wine and cider making, specifically [[Pediococcus#.22Ropy.22_or_.22Sick.22_Beer|exopolysaccharide (ropy)]] production and [https://en.wikipedia.org/wiki/Biogenic_amine#Determination_of_biogenic_amines_in_wines biogenic amines]. Despite this general rule, some strains of ''P. damnosus'' have been found to positively affect Albariño and Caiño white wines due to their ability to perform MLF, and dominated over inoculations of ''O. oeni''. The strains used were ones that did not produce exopolysaccharides or biogenic amines, and were determined to have a positive influence on the white wine <ref>[http://onlinelibrary.wiley.com/doi/10.1111/jam.12392/full Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albariño and Caiño white wines. M. Juega, A. Costantini, F. Bonello, M.-C. Cravero, A.J. Martinez-Rodriguez, A.V. Carraschosa, E. Garcia-Moruno. 2013.]</ref>.  In the presence of citric acid, which is the case of wine and perry, ''O. oeni'' has been shown to produce diacetyl and acetic acid during MLF <ref>[http://wineserver.ucdavis.edu/industry/enology/methods_and_techniques/reagents/citric_acid.html "Citric Acid". Viticulture & Enology website. 01/03/2017. Retrieved 10/02/2017.]</ref>. Tariq Ahmed from Revel Cider Co. attributes a "Flanders red-like" character to his perries made from Bartlett pear due to the acetic acid production from citric acid and sorbitol in the pears <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1838663342828538/ Tariq Ahmed on the role of citric acid in perries. Milk The Funk Facebook group. 10/02/2017.]</ref>. Resource/reference to add:  http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1999.tb00023.x/abstract http://www.gusmerwine.com/wp-content/uploads/sites/7/2017/05/Essential-Knowledge-to-Manage-Malolactic-Fermentation.pdf https://www.guildsomm.com/public_content/features/features/b/jamie_goode/posts/the-history-and-science-of-malolactic-fermentation
Talk about malolactic fermentationSee also:* [https://www.facebook.com/groups/MilkTheFunk/permalink/2296181860410015/ MTF discussion on selecting apples for cider, pH concerns, and MLF information.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/2936764933018368/ MTF discussion on using kveik to ferment cider.]
==Methods==
===Basic Cider Making Resources===* [http://www.cider.org.uk/frameset.htm The Wittenham Hill Cider Pages.]* [https://groups.google.com/forum/#!forum/cider-workshop Cider Workshop Google Group.]* [https://www.youtube.com/watch?v=mzQv06-QbMM Interview with Erin James, author of "Cider Tasting", on the BeerSmith Podcast.] ===Mixed Culture Fermentation===Cider fermentation occurs in up to three phases: an oxidative phase, which occurs due to the presence of apiculate or non-Saccharomyces yeast and is usually only seen with wild fermented ciders, and it responsible for the production of aromatic and flavor compounds; an alcoholic phase, in which mainly Saccharomyces spp. out compete the oxidative phase yeast species and carryout out the bulk of the fermentation; and a malolactic fermentation phase.<ref>http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500016</ref> With inoculated fermentation, you are unlikely to experience the oxidative phase due to a lack of the required yeasts, though wild, especially spontaneous, fermentation is very likely to undergo this phase. The question has been asked: can Brettanomyces spp. act as an oxidative phase yeast before Saccharomyces spp. takes over fermentation? The is currently unknown. ===Inoculated Fermentation===Talk about using mixed cultures with Sacch, Brett, and lactic acid bacteria added from commercial sources. ====Using Saccharomyces and Brettanomyces Cofermentation====
(To do)
Talk about using Sacch and Brett co-pitched, and Sacch pitched in primary and Brett pitched in secondary.
====100% Brettanomyces====
(To do)
Talk * [https://www.facebook.com/groups/MilkTheFunk/permalink/1851070084921197/ MTF thread on dealing with H2S (sulfur aroma) in 100% ''Brettanomyces'' and spontaneously fermented cider by adding nitrogen, flushing with CO2, or letting it age out.] ===Spontaneous Fermentation===Spontaneous fermentation of apple juice to cider is very easy and can be done without any more effort than buying fresh-pressed, unpasteurized, and untreated (raw) apple juice and then forgetting about using only Brettanomyces it for a few weeks or even months. While not available everywhere, if you live in a region with apple orchards it is very easy to find in the fall. Usually sold directly by the orchards, or available at a cider mill, the fresh-pressed juice will already contain all the microorganisms needed to ferment ciderout the sugars. In the US your fresh-pressed juice will most likely come in a plastic milk jug style container.You have two options to ferment this juice:
===Mixed Cultures # In the fridge - this will typically take longer than room temperature fermentation, and often results in a sweeter end product with Lactic Acid Bacteria===a more pronounced apple flavor.(To do)# At room temperature - this would proceed much like any normal fermentation, and due to the unknown nature of the microbes contained within, it is likely to really dry out.
Talk about using mixed cultures with SacchThe cold fermentation option has some pitfalls, however, so your results may vary. Much like a lager, it is possible that you might need a diacetyl rest, requiring you to warm the cider up for a short period of time. This can kick off fermentation by microorganisms that were previously dormant, which is likely desired to reduce the diacetyl content anyway. The other major issue faced by cold fermented ciders is sulfur (H<sub>2</sub>S) production. Due to the colder temperatures, the sulfur will off-gas less, Brettagain requiring warming of the cider to encourage off-gassing. If the cider tastes good otherwise, and lactic acid bacteriafurther fermentation can be halted with the use of sulfites. Adding sulfites (SO<sup>2</sup>) will also reduce the (H<sub>2</sub>S) sulfur (see [https://brocku.ca/ccovi/wp-content/uploads/sites/125/Karl-Kaiser-Controlling-reductive-red-wine-aroma-2010-.pdf "Controlling Reductive Wine Aromas" by Dr. Karl J. Kaiser]).
===Spontaneous Fermentation===A study by Wicklund et al. (To do2020)compared several variables of 2 spontaneously fermented ciders and 6 ciders fermented with Mangrove Jack's M02 (''S. bayanus''). As far as the spontaneously fermented ciders versus the ciders that were fermented with the M02 yeast, the difference in volatile esters was insignificant. However, one of the spontaneously fermented ciders scored higher in fruitiness, complexity, and aftertaste than all of the other ciders except one M02-pitched cider that was dry-hopped with Amarillo hops. The spontaneously fermented ciders also had less succinic acid than the M02-fermented ciders. The greatest differences between the ciders ass far as esters go was determined by the different blends of different varieties of cider apples, with the Gravenstein and Summerred varieties scoring highest for fruitiness and complexity <ref>[https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/713 Various factors affect product properties in apple cider production. Trude Wicklund, Elizabeth R. Skottheim, Siv F. Remberg. 2020. DOI: https://doi.org/10.7455/ijfs/9.SI.2020.a7.]</ref>.
Talk about using wild microbes found on ====Harvesting Organisms from Spontaneous Cider====As apple juice is relatively low in pH, it is an environment that will limit the skins growth of apples unwanted spoilage microorganisms naturally. Yeast can be harvested from fresh pressed apple juice or even apple pomace (the left over material after pressing)<ref>http://www.councilbrew.com/news/2016/8/15/the-sunrise-highway-story-spontaneous-beer-from-apple-pomace</ref>. Follow the steps on [[Wild_Yeast_Isolation|Wild Yeast Isolation]] to ferment harvest your ciderculture.
===Keeving===
"Keeving" is the traditional process of Western England and France for naturally carbonating a sweet cider.
 
* [http://www.cider.org.uk/keeving.html "Keeving" from The Wittenham Hill Cider Pages.]
 
* Video demonstration (not using PME; see the Wittenham Hill Cider Pages above for the full instructions):
:<youtube width="300" height="200">h3j-iQRnaes</youtube>
 
===Using Hops===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2994066257288235/ MTF thread from Benedikt Koch on using aged hops in a natural cider, inspired by Revel Cider.]
 
==Major Regions of Commercial Cider==
(To do)
http://www.All regions produce ciderboth made spontaneously and with brewer's yeast only (as per Gareth Young).org.uk/keeving We are mainly interested in spontaneous fermentation producers and their procedures.html
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1710160339012173/?comment_id=1710168145678059&reply_comment_id=Graff1710299005664973&comment_tracking=%7B%22tn%22%3A%22R%22%7D Discussing the differences between English and Spanish ciders on MTF.] ===Southern England======Normandy======Asturias======Basque=== ==Videos==* [https://fb.watch/4rL6HvAIJj/ Milk THe Funk Live episode with the cider makers from Revel Cider, Botanist and Barrel, and Green Bench Brewing Co. with guest co-host Colin Burton.](To do)* Youtube:
Should we discuss blending funky:<youtube height="200" width="300">tkqhuCdd4X0</sour beer and cider?youtube> <youtube height="200" width="300">eyRB9tSaiLM</youtube>
==See Also==
Retrieved from "http://www.milkthefunk.com/wiki/Special:MobileDiff/3604...14196"

Navigation menu