I have some wine making experience, but this is my first time making cider. I have a batch that is finished primary fermentation (SG ~0.998). I’ve been letting it sit to clear, and noticed that I’m still getting a tiny bit of bubbles - very slow and occasional but noticeable on the surface. I am thinking this is malolactic fermentation. Should I let that complete – i.e. is it desirable in cider? Do I have to let it complete before bottling? Could it be stopped chemically or with heat pasteurization?
Thanks,
Pete
Thanks,
Pete