Evenin all, picked up a bottle of Druids Cider this evening and had a butchers at the ingredients ... What the bloody hell is "Fermented Cider Malic Acid?" when it's at home?
Druids cider Jesus, off work tomorrow?, it will be special brew next ;)
It's used to change ph commercially and gives it a tart sour flavour.
Ah no, just bought the one out of curiosity. Am on call for driving to Holles St as the missus is about to pop. :)
It's a lot nicer out of the bottle compared to how I remember them feckin cans tasted like ... Anyway what is Fermented Cider Malic Acid?
I was gonna say I thought you had other stuff on your plate.
Yeah, playing the waiting game now, thought we were ready to go this time last week but all quiet on the western front now ....
First one takes an age, they pop like malteasers after that :)
This is my 2nd! :)
First one was 2 weeks early ... That was only 14 months ago
And you want to start brewing, forget it! Hehe, on the plus side plenty of Milton about the place :)
I have to have some form of a hobby :)
At least this one is based at home
When you ferment cider one of the acids produced is malic acid. During maturation a second ferment, "malo-latic fermentation", can occur. This converts the malic acid into lactic acid. This is preferable as latic acid has a "rounder" taste than malic acid. Malo-latic fermentation is not guaranteed so Cider agents try to kick it off artificially. Wine makers have been doing this for years for the same reasons.
To be clear: Malic Acid is already in the apple juice - named after malus the latin root for the apple genus.
The acid content of apples is composed of up to 90% Malic, up to 10% Quinic, and only 1 or 2% Citric.
Yeah, sorry, that's what I mean. The important bit is the malic to latic conversion
cheers dudes!