269: Gross Lees in the Barrel | Ask Ryan 2021

269: Gross Lees in the Barrel | Ask Ryan 2021

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist April 21, 2021 Duration: 35:13

The Ask Ryan Series is back!

In Spring of 2020 the first Ask Ryan series with Ryan Monkman of FieldBird Cider was posted. This year we return with Ryan once again to dive into more  cidermaking questions. In this segment we return to more questions about oak barrels and cider and the technique known as Bâtonnage.

The question:

Is it okay for gross lees stay in the barrel or is it a good idea to rack out the cider into another barrel to get it off of the gross lees?Ryan Monkman Ryan Monkman

Gross Lees Defined

The sediment that forms on the bottom before fermentation is generally called Gross Lees.

Considering this definition then, once the apples are pressed and before they go into the barrel there can be a drop of the heavy particles in the apple juice before it ferments. Sooo, it could be said that the gross lees are not in the barrel to begin with...or are they?

Heavy Solid Ferments at FieldBird Cider

20% of the ciders that FieldBird makes is done so on the gross lees

Dangers of Gross lees and how to manage

The danger is that heavy solids bind with oxygen

Cure: Manage the oxygen

FieldBird does a rack and return with some of the ciders. This in turn helps with reduction

When to do the Rack and Return?

  • Track the ferment during alcohol fermentation
  • Macro-oxygenation (Macro-Ox) is a technique where one intentionally over oxidizing juice before fermentation

Ryan's Recommendations and Readings on the topic of oxygen and Bret management

Book:

  • Post Modern Winemaking
    • This link above is an affiliate link that cost you nothing to click onto but may provide a kick back to Cider Chat.
  • Ryan recommends getting an oil free air compressor for the hobbyist
    • At FieldBird, they use Food Grade Oxygen

Contact for Ryan Monkman at FieldBird Cider

Mentions in this Chat

 

 


There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
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