Cider
This page is about funky, sour, and spontaneously fermented ciders.
Contents
Introduction to Funky/Sour/Spontaneous Cider
(To do)
Talk about the introduction to fermenting cider with alternative microbes.
Malolactic Fermentation
Malolactic fermentation (MLF) is a process through which malic acid is converted, by bacteria (expand on this), to lactic acid. This conversion is generally considered favorable as malic acid is a stronger acid than lactic acid (source needed).
Besides smoothing the acidity by chemically changing the acid molecular, MLF will create other compounds, notably it can produce diacetyl well above the taste threshold, as well as acetic acid and some esters.
Major Regions of Commercial Cider
(To do)
All regions produce cider both made spontaneously and with brewer's yeast only (as per Gareth Young). We are mainly interested in spontaneous fermentation producers and their procedures.
Southern England
Normandy
Asturias
Basque
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?