I’m wondering if folks here that make cider purposely do malolactic acid fermentations or not? Or if not purposely, do you let your fermentations go long enough for malic acid to ferment to latic acid?
I’ve got two ~3 gallon batches and both had been pretty much done or stuck with little to no activity but one start to very slowly ferment again about 2 weeks ago and the other just this week just went nuts and is fermenting quite quickly again.
They started fermenting in mid-Oct and I racked them to secondary on Thanksgiving or Black Friday.
Do you like MLF fermented ciders? Or do like you cider better without?