Details About Cider Making Lesson 5 - The World of Cider Yeast & Bacteria - Yeast Choices, Nutrition, Residual Sugar, and Malolactic Fermentation


About Scheduling a Private Instruction

This is Lesson 5 of our home cidermaking lesson plan. Our private instruction lesson plans are instruction only.  They do not include beverage/food production on site or any beverage/food handling. 

The World of Wine Yeast - Yeast Choices, Nutrition, and Malolactic Fermentation

Approximate lesson time: 60 minutes

This Lesson 5 Plan Includes:

  • Key Elements of selecting a yeast (review the yeast chart together)
    • Temperature, Alcohol Tolerance, Tannic Extraction, Aromatic Profile
  • Basic yeast nutritional needs
  • Factors leading to slow and troubled fermentations - toxins and unhealthy yeast
  • Byproducts of troubled fermentations and how to address them
  • Testing for completion of sugar fermentation
  • How does malolactic fermentation work, and it's history
  • Optional: sensory wine tasting with malic and lactic acid
  • When should you perform MLF, and when should you not?
  • How to stimulate ML bacteria
  • Selecting a malolactic bacteria strain
  • How to inhibit ML bacteria
  • About diacetyl and how to manage it
  • Best practices of MLF fermentation
  • How to determine if MLF fermentation has completed