Doing More with Lees

Date & Time: Thursday, February 5 — 3:45 – 5:00 PM

Lees aren’t just a by-product of fermentation—they can be a powerful tool in a cidermaker’s toolkit. This practical session explores how to harvest, stabilize, store, and use lees to improve quality. We’ll focus on three key applications: supporting fermentation, mitigating faults, and enhancing mouthfeel. Both long-term bâtonnage and quick lees additions will be discussed, with plenty of real-world examples from working cideries. To keep the session interactive, participants will use audience participation to guide the discussion.

Speakers: Ryan Monkman