To malo or not to malo?

Malolactic fermentation is the conversion of malic to lactic acid. Bacteria works to make this conversion happen and I personally love it. Malolactic fermentation or MF for short is often associated with a buttery flavor and a creamy texture you might fine in white wines like Chardonnay. This is a result of diacetyl which is created during MF. While a majority of the brewing community considers this a flaw, we look at it as an attribute when integrated properly. Lactic acid is part of what makes milk so creamy and smooth after all. Many ciders that undergo MF show no butteriness and instead are softer and smooth as a result of a higher pH and less malic acid which is a sharper characteristic.  We describe malic as “sweet tart sour” and we also love it when it’s balanced properly.

As a natural cidery and winery we don’t ever add malolactic  bacteria on purpose, but we don’t shy away from if it happens. We blend to achieve balance and let nature take the lead on how each barrel of cider will ultimately express itself.

Lyndon Smith,

Drinker  + Maker of Cider

Crusher + Grinder of Apples