Loved the video and I have to say that I have never in fact tried to use malolactic bacteria to reduce the malic in my ciders. Great idea. What I have been doing is to use 71B yeast. Lalvin suggest that that yeast metabolizes between 20 and 40% of the malic acids in grape wines... But the idea of treating a batch to malolactic bacteria sounds like a great experiment. The haziness? You never added any pectic enzymes to your must. I wonder how much pectin is in that apple concentrate? Gotta say, that I almost invariably add pectic enzymes to any country wines I make, and I would treat cider as a country wine. Was there a reason why you elected not to add pectic enzymes?
Actually just completely forgot the Pectic Enzyme! I've heard people recommend 71B. Haven't tried it personally, in lost instances in going for those sharp notes, but not in this cider.
Hazy cider is just sold as "trendy" scrumpy cider and doesn't noticeably affect the flavour, many years ago was drinking Black Rat and that was very dry and 10% ish alcohol, It doesn't much matter about the taste as long as the people drinking it like it, hence all the flavoured ciders (ick)
Since this goes through an MLF, I'd say go for it. You might have better luck using more tart juice in the non-concentrate side of things to preserve the tannin structure.
@@CiderWithKevinI was suggesting it as a possibility for you (us makers), not sure how cookers and cider apples compare but cookers tend to be sharp (lots of sugar added to pie or crumble), I tend to buy my cider ready made
