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