Cider

This page is about funky, sour, and spontaneously fermented ciders.

Introduction to Funky/Sour/Spontaneous Cider

(To do)

Talk about the introduction to fermenting cider with alternative microbes.

Malolactic Fermentation

(To do)

Talk about malolactic fermentation

Major Regions of Commercial Cider

(To do)

All regions produce cider both made spontaneously and with brewer's yeast only (as per Gareth Young).

Methods

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 about using only Brettanomyces to ferment cider.

• http://www.funkfactorygeuzeria.com/2013/05/cider-fermentation-panel-tasting.html?m=1
• http://www.homebrewtalk.com/showthread.php?t=390117

Mixed Cultures with Lactic Acid Bacteria

(To do)

Talk about using mixed cultures with Sacch, Brett, and lactic acid bacteria.

Spontaneous Fermentation

(To do)

Talk about using wild microbes found on the skins of apples to ferment cider.

Keeving

(To do)

http://www.cider.org.uk/keeving.html

Graff

(To do)

Should we discuss blending funky/sour beer and cider?

See Also

Additional Articles on MTF Wiki

• Mixed Fermentation