Lees

So for this year episode, we're heading back to CiderCon 2026 in Providence, Rhode Island for Ryan's presentation, Doing More With Lees.

Yeah, it's kind of a pun on there, you know, doing more with less.

Lees, by the way, is spelled L-E-E-S. You'll hear the full presentation right here on Cider Chat.

And for those of you who want the visual side too, I'll be syncing Ryan's presentation with his PowerPoint for the Cider Chat YouTube channel.

But before we get there, I've got some news from out and about in Ciderville.

And what that means is with lis.

Lees are basically when you make wine, you have yeast that eats the sugar in the grapes and it produces alcohol and carbon dioxide.

Those yeast cells, I guess you could call them, when they die, when there's no more sugar left to eat, they become lees, L-E-E-S.

And with some wines, if you leave them in contact with the wine so you don't take the wine off of the lees, you leave it there and sometimes you even mix it around, it can create this really creamy texture.

Here in the region, we are very used to high acidities and a lower aromatic profile.

So after some years, we started to taste a lot of different vinification, like Aging on the Lees or oak.

Finally, today with Antonio, we've been in a ski contact version.

We do a skin contact, a long skin contact, like 25 days with the skins during all the fermentation process.