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Cider
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This page is being actively written, please forgive incomplete information or errors. See the Discussion page for notes and references for sections yet to be written/completed.
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==Introduction to Funky/Sour/Spontaneous CiderMalolactic Fermentation=='''Malolactic fermentation (To doMLF)''' is a process through which malic acid is converted to lactic acid by lactic acid bacteria (LAB). The main impact of MLF on cider is likely to be seen in de-acidification, as malic acid is a stronger acid than lactic acid<ref>https://winemakermag.com/493-mastering-malolactic-fermentation-tips-from-the-pros</ref>, and the conversion will increase pH and change the perception of acidity. The process can create other compounds and change the flavor or aroma of the cider; notably, MLF can produce diacetyl well above the taste threshold and other compounds that may not be above the taste or aroma threshold, but together may increase perceived complexity <ref>http://byo.com/hops/item/1448-taking-control-of-malolactic-fermentation</ref>.
==Malolactic Fermentation=Process=======Beer and Cider/Wine Hybrids====Malolactic fermentation (For maximum MLF) in beer that has fruit added to it, one recommendation is a process through which malic acid is converted to lactic acid by lactic acid bacteria (LAB)ferment the fruit/cider/wine separately and then blend it into the beer. Add ''O. The main impact of MLF on cider is likely oeni'' to be seen in de-acidificationthe must before yeast for 48 hours, then add a MLF yeast such as Lavlin 71B (estimated to reduce malic acid is a stronger acid than lactic acid, and the conversion will soften the acidityby 30%). The process can create other compounds and change the flavor or aroma of Blend the resulting wine/cider; notably MLF can produce diacetyl well above with the taste threshold and other compounds that may not be above the taste or aroma threshold, but together may increase perceived complexity.beer after it has fermented <ref>http[https://byowww.facebook.com/hopsgroups/itemMilkTheFunk/1448-taking-control-of-permalink/1819173978110808/?comment_id=1819435098084696&reply_comment_id=1819437938084412&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Tariq Ahmed. Milk The Funk thread about malolactic-fermentation. 09/12/2017.]</ref>.
==Major Regions of Commercial Cider=Microbes===(To do)
See also:* http[https://www.funkfactorygeuzeriafacebook.com/2013groups/05MilkTheFunk/permalink/2296181860410015/ MTF discussion on selecting apples for cider-fermentation-panel-tasting, pH concerns, and MLF information.html?m=1]* http[https://www.homebrewtalkfacebook.com/showthreadgroups/MilkTheFunk/permalink/2936764933018368/ MTF discussion on using kveik to ferment cider.php?t=390117]
==OenococcusMethods=====Basic Cider Making Resources===* [http://www.cider.org.uk/frameset.htm The Wittenham Hill Cider Pages.]* [https://wwwgroups.facebookgoogle.com/groupsforum/#!forum/MilkTheFunkcider-workshop Cider Workshop Google Group.]* [https:/permalink/1347683325259878www.youtube.com/watch?v=mzQv06-QbMM Interview with Erin James, author of "Cider Tasting", on the BeerSmith Podcast.]
===Mixed Culture Fermentation===
The question has been asked: can Brettanomyces spp. act as an oxidative phase yeast before Saccharomyces spp. takes over fermentation? The is currently unknown.
====Inoculated Fermentation100% Brettanomyces====Talk about using mixed cultures (To do) * [https://www.facebook.com/groups/MilkTheFunk/permalink/1851070084921197/ MTF thread on dealing with SacchH2S (sulfur aroma) in 100% ''Brettanomyces'' and spontaneously fermented cider by adding nitrogen, Brettflushing with CO2, and lactic acid bacteria added from commercial sourcesor letting it age out.]
====Wild Spontaneous Fermentation====Spontaneous fermentation of apple juice to cider is very easy and can be done without any more effort than buying fresh -pressed, unpasteurized, and untreated (raw) apple juice and then forgetting about it for a few weeks or even months. While not available everywhere, if you live in a region with apple orchards it is very easy to find in the fall. Usually sold directly by the orchards, or available at a cider mill, the fresh -pressed juice will already contain all the microorganisms needed to ferment out the sugars.
In the US your fresh -pressed juice will most likely come in a plastic milk jug style container. You have two options to ferment this juice:
# In the fridge - this will typically take longer than room temperature fermentation, and often results in a sweeter end product with a more pronounced apple flavor.
# At room temperature - this would proceed much like any normal fermentation, and due to the unknown nature of the microbes contained within, it is likely to really dry out. The cold fermentation option has some pitfalls, however, so your results may vary. Much like a lager, it is possible that you might need a diacetyl rest, requiring you to warm the cider up for a short period of time. This can kick off fermentation by microorganisms that were previously dormant, which is likely desired to reduce the diacetyl content anyway. The other major issue faced by cold fermented ciders is sulfur (H<sub>2</sub>S) production. Due to the colder temperatures, the sulfur will off-gas less, again requiring warming of the cider to encourage off-gassing. If the cider tastes good otherwise, further fermentation can be halted with the use of sulfites. Adding sulfites (SO<sup>2</sup>) will also reduce the (H<sub>2</sub>S) sulfur (see [https://brocku.ca/ccovi/wp-content/uploads/sites/125/Karl-Kaiser-Controlling-reductive-red-wine-aroma-2010-.pdf "Controlling Reductive Wine Aromas" by Dr. Karl J. Kaiser]). A study by Wicklund et al. (2020) compared several variables of 2 spontaneously fermented ciders and 6 ciders fermented with Mangrove Jack's M02 (''S. bayanus''). As far as the spontaneously fermented ciders versus the ciders that were fermented with the M02 yeast, the difference in volatile esters was insignificant. However, one of the spontaneously fermented ciders scored higher in fruitiness, complexity, and aftertaste than all of the other ciders except one M02-pitched cider that was dry-hopped with Amarillo hops. The spontaneously fermented ciders also had less succinic acid than the M02-fermented ciders. The greatest differences between the ciders ass far as esters go was determined by the different blends of different varieties of cider apples, with the Gravenstein and Summerred varieties scoring highest for fruitiness and complexity <ref>[https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/713 Various factors affect product properties in apple cider production. Trude Wicklund, Elizabeth R. Skottheim, Siv F. Remberg. 2020. DOI: https://doi.org/10.7455/ijfs/9.SI.2020.a7.]</ref>.
===Keeving===
"Keeving" is the traditional process of Western England and France for naturally carbonating a sweet cider.
* [http://www.cider.org.uk/keeving.html "Keeving" from The Wittenham Hill Cider Pages.]
* Video demonstration (not using PME; see the Wittenham Hill Cider Pages above for the full instructions):
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===Using Hops===
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2994066257288235/ MTF thread from Benedikt Koch on using aged hops in a natural cider, inspired by Revel Cider.]
==Major Regions of Commercial Cider==
(To do)
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1710160339012173/?comment_id=1710168145678059&reply_comment_id=Graff1710299005664973&comment_tracking=%7B%22tn%22%3A%22R%22%7D Discussing the differences between English and Spanish ciders on MTF.] ===Southern England======Normandy======Asturias======Basque=== ==Videos==* [https://fb.watch/4rL6HvAIJj/ Milk THe Funk Live episode with the cider makers from Revel Cider, Botanist and Barrel, and Green Bench Brewing Co. with guest co-host Colin Burton.](To do)* Youtube:
==See Also==