TC - MLF

[evanvine]

I'm going to try for a MLF on my latest batch of TC!
Is 18 - 20C still required or will cooler do?
Is it a proper ferment, attenuating and giving off CO2, or is it a form of conditioning?

 

[graysalchemy]

It is a form of fermentation and does require a little heat. However it it is slow process. I tend to do cider in the autumn so fermentation is over before it gets to cold. MLF has always started pretty quick but slows in winter when the temps drop however it picks up again in march april. If you got it on now and left it until the autumn in the garage or shed then I am sure you will get MLF. :thumb:

 

[oldbloke]

Wiki:
"While sometimes described as a secondary fermentation, chemically, malolactic fermentation is a decarboxylation, which means carbon dioxide is liberated in the process"

 

[evanvine]

Thank you both for your replies.
I wonder, if I bottle it now, will the MLF condition it?

 

[graysalchemy]

It will probably but I think it is better to mature it in bulk for 3-4 months preferably 6 then prime as normal and then leave it for another 3-4 months before drinking. If you do that you will certainly have soem cider for wassailing on 12th night :lol: :lol: :lol:

 

[evanvine]

OK Bulk maturation it will be, but it will have to take pot luck on temps.

 

[graysalchemy]

I wouldn't worry so much Jim, mine is kept in the workshop and goes from a few degrees above freezing in winter to 20+ in summer, and it turns out just fine. :thumb:

 

[evanvine]

Thanks Als, but you know better than to think I'm bothered!
It's going under my desk in the kennel.
The garage easily goes to 30+ in the summer.

 

[graysalchemy]

I would say it will be fine just 'sample' every so often to check it :whistle: :whistle:

 

[evanvine]

I would say it will be fine just 'sample' every so often to check it :whistle: :whistle:

You trying to lead me into bad habits?

 

[Jonny69]

Mine all started MLF quite happily at room temperature.

Just an observation, but there is much more MLF on mine on the cider in the plastic container compared to that in the demijohns. When I've tried it in the past with a demijohn topped right up to the top I've never managed to induce it. I think air is a key component.

 

[graysalchemy]

MLF requires oxygen. :thumb:

 

[evanvine]

Now that's interesting Alistair, after initial ferment there is a blanket of CO2 on top!
Are you suggesting this is got rid of?

 

[graysalchemy]

I am getting confused now as I have just remebered that I read that MLF can take place during normal alcohol fermentation. :wha: :wha:

Also just read this about temp, so it will be fine under your desk :lol:

Higher fermentation temperatures which is more conducive to LAB growth and an earlier completion of MLF. The optimal temperatures for malolactic fermentation is between 20-37°C (68-98.6°F) while the process is significantly inhibited at temperatures below 15°C (59°F). Often wine stored in the barrels in the cellar during the winter following fermentation will often have a very prolonged malolactic fermentation due to the cool cellar temperatures.

 

[evanvine]

Well it looks like I'm now cooking with gas!
Put the FV under my desk at 14:00 at 7.5C, it's already at 13C!