Cider

This page is being actively written, please forgive incomplete information or errors

This page is about funky, sour, and spontaneously fermented ciders.

MTF threads that might be relevant 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/
• Spontaneous fermentation with apple pumace at Council Brewing Co.
• MLF with LAB thread on MTF, and acetic acid.
• Blue Owl describes a rise in pH from MLF fermentation using a culture isolated from malted barley.
• MTF discussion.

Introduction to Funky/Sour/Spontaneous Cider

(To do)

Talk about the introduction to fermenting cider with alternative microbes.

Malolactic Fermentation

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, and the conversion will soften the 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.

Major Regions of Commercial Cider

(To do)

All regions produce cider both made spontaneously and with brewer's yeast only (as per Gareth Young). We are mainly interested in spontaneous fermentation producers and their procedures.

Methods

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.

100% Brettanomyces

(To do)

Talk about using only Brettanomyces to ferment cider.

• http://www.funkfactorygeuzeria.com/2013/05/cider-fermentation-panel-tasting.html?m=1
• http://www.homebrewtalk.com/showthread.php?t=390117

Oenococcus

https://www.facebook.com/groups/MilkTheFunk/permalink/1347683325259878/

Mixed Culture Fermentation

Cider fermentation occurs in up to three phases: an oxidative phase, which occurs due to the presence of apiculate or non-Saccharomyces yeast and is usually only seen with wild fermented ciders, and it responsible for the production of aromatic and flavor compounds; an alcoholic phase, in which mainly Saccharomyces spp. out compete the oxidative phase yeast species and carryout out the bulk of the fermentation; and a malolactic fermentation phase.

With inoculated fermentation, you are unlikely to experience the oxidative phase due to a lack of the required yeasts, though wild, especially spontaneous, fermentation is very likely to undergo this phase.

The question has been asked: can Brettanomyces spp. act as an oxidative phase yeast before Saccharomyces spp. takes over fermentation? The is currently unknown.

Oenococcus oeni?

Inoculated Fermentation

Talk about using mixed cultures with Sacch, Brett, and lactic acid bacteria added from commercial sources.

Wild 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:

1. 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.
2. At room temperature - this would proceed much like any normal fermentation, and due to the unknown nature of the microbes contained within, 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 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 more sulfur containing compounds 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 cider.

Keeving

(To do)

http://www.cider.org.uk/keeving.html

Graff

(To do)

Should we discuss blending funky/sour beer and cider?

See Also

Additional Articles on MTF Wiki

• Mixed Fermentation