Comments on: Malo-lactic Fermentation http://harleybrewing.com/2008/03/28/malo-lactic-fermentation/ Fri, 16 Mar 2012 16:05:38 -0700 http://wordpress.org/?v=2.9.2 hourly 1 By: Chris http://harleybrewing.com/2008/03/28/malo-lactic-fermentation/comment-page-1/#comment-53 Chris Mon, 31 Mar 2008 18:55:40 +0000 http://beerios.com/2008/03/28/malo-lactic-fermentation/#comment-53 It might add an interesting complexity to Mead, but probably wouldn't be very good in ales. - Chris It might add an interesting complexity to Mead, but probably wouldn’t be very good in ales.

- Chris

]]> By: Jim Eastman http://harleybrewing.com/2008/03/28/malo-lactic-fermentation/comment-page-1/#comment-52 Jim Eastman Mon, 31 Mar 2008 00:15:00 +0000 http://beerios.com/2008/03/28/malo-lactic-fermentation/#comment-52 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. :-) 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. :-)

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