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Cider

723 bytes added, 15:28, 14 December 2016
Updating introduction.
* [https://www.facebook.com/groups/MilkTheFunk/permalink/1491332390894970/ Using sulfur in cider making.]
==Introduction to Funky/Sour/Spontaneous Alternative Fermentation of Cider==(To do)Though most commercial ciders available in the US are clean fermented, cider making has a long history of wild, spontaneous fermentation and in some areas of the world still does and 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.
Talk about the introduction Unlike beer, cider does not sour due to fermenting cider microbial activity, but instead undergoes [[Cider#Malolactic_Fermentation|Malolactic Fermentation]], which convert malic acid to lactic acid. Cider can, however, get funky with presence of alternative microbesin either primary or secondary fermentation.
==Malolactic Fermentation==
TheGremlyn
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