Malo-lactic Fermentation (2 Comments)

I found this article interesting:

http://wine.woot.com/Forums/ViewPost.aspx?PostID=2090643

I don’t claim to know as much about wine as I do about beer, but I had always thought that malo-lactic fermentation was only used in Chardonnays. Now I wonder if it could be useful in very high gravity ales or mead.

– Chris

2 Responses to “Malo-lactic Fermentation”

    1. Jim Eastman March 30th, 2008 at 8:15 pm

      Quite. MLF is pretty much universal in red wines.

      The thing I would be worried about in ales or meads is that without a good tannic structure to balance to flavors, MLF can leaves wines with a buttery taste to it (this tends to be my issue with most chards, especially when then also over-oaked). That may not be desirable in the ales or meads, but I may be mistaken.

      Probably worth an experimental batch. 🙂

    1. Chris March 31st, 2008 at 2:55 pm

      It might add an interesting complexity to Mead, but probably wouldn’t be very good in ales.

      – Chris

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