Malolactic Bacteria in Apple Meads

Apple-based meads, commonly known as cysers, often present a sharp or slightly harsh edge when young. While this is frequently attributed to alcohol content—especially in higher-ABV meads—our testing suggests that acidity plays a much larger role than initially expected.

This article documents the impact of adding malolactic bacteria to cysers, specifically Oenococcus oeni, and how it transformed both mouthfeel and flavor perception.

Initial Observations: Perceived Harshness

Early iterations of apple meads showed a recurring sensory trait:

A firm, sometimes aggressive sharpness
Perceived “heat” that tasters often attributed to alcohol
Limited differentiation between yeast strains in finished meads

Despite appropriate aging time, the harshness persisted more than expected, suggesting the issue was not simply youth or ethanol strength.

Introducing Malolactic Fermentation

To address this, malolactic bacteria (Oenococcus oeni) were introduced into the fermentation process.

Malolactic fermentation (MLF) converts:

Malic acid (sharp, green-apple acidity)
Into lactic acid (softer, rounder acidity)

This process is well known in winemaking but is less commonly applied in mead making—particularly in cysers, where apple-derived malic acid is abundant.

Results: Smoother Without Flavor Loss

The impact was immediate and consistent across batches:

Significantly smoother mouthfeel
Reduced sharpness and edge
No negative impact on aroma or flavor
No loss of apple character

Importantly, the improvement was not achieved by muting flavors, but by removing harshness that masked them.

Increased Flavor Clarity Between Yeast Strains

One unexpected benefit was how clearly different yeast strains began to express themselves:

Subtle ester profiles became more apparent
Differences between clean, expressive, and mixed fermentations were easier to identify
Overall flavor separation improved

In effect, malolactic fermentation created space for nuance rather than dominating the profile.

Beyond Apples: Pear and Quince Meads

The same approach was later applied to:

Pear meads (Perrys)
Quince meads

In both cases, the results mirrored those seen in cysers:

Reduced harsh acidity
Smoother, more integrated flavor
Enhanced perception of fruit character

These fruits, like apples, contain significant malic acid, making them well-suited to malolactic fermentation.

Conclusion

The addition of Oenococcus oeni to apple meads proved to be a highly effective way to address perceived harshness that was initially mistaken for alcohol heat. By softening acidity rather than suppressing flavor, malolactic fermentation improved drinkability and revealed greater complexity.

For cysers—and fruit meads based on apples, pears, or quince—malolactic fermentation should be considered a powerful tool rather than a niche technique.

Support Manic Meads

Enjoyed this content? Consider supporting further experiments and recipes:
https://opencollective.com/manicmeads

Every contribution helps keep the project alive. Thank you! 🍯