Maturing Your Cider – the Malolactic Fermentation.

This minor, tertiary fermentation is usually a welcome event for the cidermaker. It occurs in the spring as the weather warms up, often when the apple trees are coming into bloom and is the result of residual lactobacillus bacteria (of the types cultured in yoghurt making) working on the malic acid in bulk racked off cider. During this process the sharpness of the apple’s malic acid is converted to lactic acid giving rounder and more interesting flavours.

 The malolactic fermentation is highly desirable for cidermakers who have used culinary apples in their cider as it produces a smoother and much more palatable drink.

It is also particularly welcomed by experienced cider makers who use traditional cider apple varieties. In bittersweet ciders it produces characteristic “spicy” notes which are often to be detected in the ciders of the West Country and Normandy.

If your cider was made with predominantly dessert apples of low acidity, malolactic fermentation should be discouraged as the cider would become too bland and could be susceptible to spoilage. The fermentation can be suppressed by the use of sulphites / Campden tablets.

Because carbon dioxide is gently given off during this process, the cider develops a slightly “spritzy” effect which adds life and freshness to the drink. However the “brightness” of the cider should not be affected as the bacteria producing the fermentation are so small.

If your cider is still in fermenters there is no problem – just remember to keep any airlocks well primed with water to exclude air and other contaminants until the cider stops producing gas bubbles.

However, if you have already put your cider into serving containers e.g. manucubes or disposable bag-in-boxes, you may see the sides of the container bulge due to gas pressure. If this is the case, turn the container so the tap faces upwards and open the tap to vent the gas …. But remember to shut the tap properly before righting the container!

For further information see “Real Cidermaking on a Small Scale” by Lomax & Pooley and Andrew Lea’s website www.cider.org.uk