Changes

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.

This page is about funky==Introduction to Alternative Fermentation of Cider==Though most commercial ciders available in the US are clean fermented, sourcider making has a long history of wild, spontaneous fermentation and in some areas of the world still does and spontaneously others are seeing it make a comeback<ref>http://drinks.seriouseats.com/2013/03/wild-fermented -ciders-natural-yeast-fermentation-cider-reviews.html</ref>. Cider is one of the easiest fermented beverages to make at home as it only requires picking up a container of fresh pressed, unpasteurized juice and letting it ferment.

MTF threads that might be relevant Unlike beer, cider does not sour due to writing this article: * https://www.facebook.com/groups/MilkTheFunk/permalink/1287268991301312/* Tariq Ahmed on using ''Oenococcus oeni'' for MLF in cider: https://www.facebook.com/groups/MilkTheFunk/permalink/1347683325259878/* microbial activity, but instead undergoes [[http://www.councilbrew.com/news/2016/8/15/the-sunrise-highway-story-spontaneous-beer-from-apple-pomace Spontaneous fermentation with apple pumace at Council Brewing Co.Cider#Malolactic_Fermentation|Malolactic Fermentation]]* [https://www.facebook.com/groups/MilkTheFunk/permalink/1474598565901686/ MLF with LAB thread on MTF, and acetic which convert malic acid to lactic acid.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/1473295749365301/ Blue Owl describes a rise Cider can, however, get funky with the presence of alternative microbes in pH from MLF either primary or secondary fermentation using a culture isolated from malted barley.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/1482418815119661/ MTF discussion.]* [https://www.facebook.com/groups/MilkTheFunk/permalink/1491332390894970/ Using sulfur in cider making.]

==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>.

Talk about For natural MLF, which is caused by lactic acid bacteria present on the introduction to fermenting cider with alternative microbesfruit, 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>.

==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)

All regions produce cider both made spontaneously ''Oenococcus oeni'' is considered the primary MLF bacteria in wine because it can withstand the harsh conditions of wine. Other lactic acid bacteria besides ''O. oeni'' also have some malolactic fermentation capabilities. ''[[Pediococcus]]'', [[Nonconventional_Yeasts_and_Bacteria#Leuconostoc|''Leuconostoc'']] and with brewer's yeast only '[[Lactobacillus]]'' species are often present at the beginning of MLF, but generally die off in wine towards the end of MLF. These genera are generally seen as spoilage species that create off-flavors in wine and cider making, specifically [[Pediococcus#.22Ropy.22_or_.22Sick.22_Beer|exopolysaccharide (as per Gareth Youngropy)]] production and [https://en.wikipedia.org/wiki/Biogenic_amine#Determination_of_biogenic_amines_in_wines biogenic amines]. Despite this general rule, some strains of ''P. damnosus'' have been found to positively affect Albariño and Caiño white wines due to their ability to perform MLF, and dominated over inoculations of ''O. oeni''. We are mainly interested in spontaneous The strains used were ones that did not produce exopolysaccharides or biogenic amines, and were determined to have a positive influence on the white wine <ref>[http://onlinelibrary.wiley.com/doi/10.1111/jam.12392/full Effect of malolactic fermentation producers by Pediococcus damnosus on the composition and sensory profile of Albariño and their proceduresCaiño white wines. M. Juega, A. Costantini, F. Bonello, M.-C. Cravero, A.J. Martinez-Rodriguez, A.V. Carraschosa, E. Garcia-Moruno. 2013.]</ref>.

Talk about using Sacch and Brett cohttp://onlinelibrary.wiley.com/doi/10.1002/j.2050-pitched, and Sacch pitched in primary and Brett pitched in secondary0416.1999.tb00023.x/abstract

Talk about using only Brettanomyces to ferment ciderhttps://www.guildsomm.com/public_content/features/features/b/jamie_goode/posts/the-history-and-science-of-malolactic-fermentation

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.]

Oenococcus oeni?===Inoculated Fermentation===Talk about using mixed cultures with Sacch, Brett, and lactic acid bacteria added from commercial sources. ====Using Saccharomyces and Brettanomyces Cofermentation====(To do) Talk about using Sacch and Brett co-pitched, and Sacch pitched in primary and Brett pitched in secondary.

====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:

# 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]). 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>.

The cold fermentation option has some pitfalls, however, so your results may vary. Much like a lager====Harvesting Organisms from Spontaneous Cider====As apple juice is relatively low in pH, it is possible an environment that you might need a diacetyl rest, requiring you to warm will limit the cider up for a short period growth of timeunwanted spoilage microorganisms naturally. This Yeast can kick off fermentation by microorganisms that were previously dormant, which is likely desired to reduce be harvested from fresh pressed apple juice or even apple pomace (the diacetyl content anywayleft over material after pressing)<ref>http://www. The other major issue faced by cold fermented ciders is sulfur productioncouncilbrew. Due to com/news/2016/8/15/the colder temperatures, the sulfur will off gas less, again requiring warming of the cider to encourage off gassing-sunrise-highway-story-spontaneous-beer-from-apple-pomace</ref>. If Follow the cider tastes good otherwise, further fermentation can be halted with the use of sulfites. Adding more sulfur containing compounds steps on [[Wild_Yeast_Isolation|Wild Yeast Isolation]] to already sulfurous cider may not be the best decision, however, so you would have to balance the potential flavour contribution with stability of the harvest your ciderculture.

http://www.All regions produce ciderboth made spontaneously and with brewer's yeast only (as per Gareth Young).org.uk/keeving We are mainly interested in spontaneous fermentation producers and their procedures.html

* [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:

Should we discuss blending funky:<youtube height="200" width="300">tkqhuCdd4X0</sour beer and cider?youtube> <youtube height="200" width="300">eyRB9tSaiLM</youtube>