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.

Speaker: Ryan Monkman, Fieldbird Cider.

© 2026 American Cider Association. All rights reserved.

Unauthorized copying, distribution, or use of this material is prohibited.