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'''Malolactic fermentation (MLF)''' 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 decrease 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>. For natural MLF, which is caused by lactic acid bacteria present on the fruit, MLF begins after primary fermentation. Yeast cells undergo autolysis and release nitrogen-rich compounds, polysaccharides, and fatty acids, which can serve as food sources for LAB <ref name="Wade_2018">[https://onlinelibrary.wiley.com/doi/full/10.1111/ajgw.12366 Role of Pediococcus in winemaking. M.E. Wade, M.T. Strickland, J.P. Osborn, C.G. Edwards. 2018. DOI: https://doi.org/10.1111/ajgw.12366.]</ref>.

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:

# 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 (H₂S) 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 (SO²) will also reduce the (H₂S) 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]).

The cold fermentation option has some pitfalls, however, so your results may varyA study by Wicklund et al. 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 (2020) compared several variables of time2 spontaneously fermented ciders and 6 ciders fermented with Mangrove Jack's M02 (''S. bayanus''). This can kick off fermentation by microorganisms As far as the spontaneously fermented ciders versus the ciders that were previously dormantfermented with the M02 yeast, which is likely desired to reduce the diacetyl content anywaydifference in volatile esters was insignificant. The other major issue faced by cold However, one of the spontaneously fermented ciders is sulfur production. Due to the colder temperaturesscored higher in fruitiness, the sulfur will off gas lesscomplexity, again requiring warming and aftertaste than all of the other ciders except one M02-pitched cider to encourage off gassingthat was dry-hopped with Amarillo hops. The spontaneously fermented ciders also had less succinic acid than the M02-fermented ciders. If The greatest differences between the ciders ass far as esters go was determined by the different blends of different varieties of cider tastes good otherwiseapples, further fermentation can be halted with the use of sulfitesGravenstein and Summerred varieties scoring highest for fruitiness and complexity <ref>[https://www.iseki-food-ejournal.com/ojs/index. Adding more sulfur containing compounds to already sulfurous php/e-journal/article/view/713 Various factors affect product properties in apple cider may not be the best decisionproduction. Trude Wicklund, howeverElizabeth R. Skottheim, so you would have to balance the potential flavour contribution with the stability of the ciderSiv F. Remberg. 2020. DOI: https://doi.org/10.7455/ijfs/9.SI.2020.a7.]</ref>.

"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 (To donot using PME; see the Wittenham Hill Cider Pages above for the full instructions)::<youtube width="300" height="200">h3j-iQRnaes</youtube> ===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.]

* [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.]* Youtube: :<youtube height="200" width="300">tkqhuCdd4X0</youtube> <youtube height="200" width="300">eyRB9tSaiLM</youtube>