Cider Chat

Lees are more than sediment at the bottom of a tank. Recorded at CiderCon 2026 in Providence, Rhode Island, cidermaker and fermentation consultant Ryan Monkman explores how cidermakers can put lees to work throughout fermentation, élevage, and bottling. Ryan digs into fine and gross lees, cracking lees, bâtonnage, autolysis, oxygen management, fault correction, bottle conditioning, and practical ways to decide which lees to keep and which to let go. Timestamps 00:00 Cider Is Sensory 02:25 News From Ciderville 04:29 Back To CiderCon 05:29 Fine, Gross And Cracked Lees 07:58 Passive To Active Uses 09:29 Harvesting And Storing Lees 13:16 Cracking Lees 18:53 Why Crack Fresh Lees 21:46 Using Lees In Fermentation 26:15 Bâtonnage And Élevage 28:30 Using Lees To Correct Faults 31:10 Bottling, Canning And Kegging 35:22 Dosing Lees For Ancestral Cider 36:41 Traditional Method And Sur Lie 38:07 What To Watch For With Lees 39:55 Bâtonnage Timing And Technique 41:55 Bâtonnage And Oxygen 43:25 Cracked Lees And Autolysis 44:26 Building Three Cider Styles 47:03 Élevage Strategies 48:17 Bottling The Three Ciders 49:35 Lees, Yeast And Terroir 50:54 Ryan Monkman Wrap Up Mentions in This Cider Chat eCiderNews Cider led the August Beer Purchasers Index for the first time, coming in ahead of imports. Michigan's important fall cider season An update to the remembrance of cider author and advocate Ben Watson, with additional reflections from his longtime friend Annie Card. Subscribe to eCiderNews for the latest cider news and analysis. Totally Cider Tours | France Ria is heading back to France with Totally Cider Tours for an autumn journey through French cider country, with more stories from the orchards and cideries coming to Cider Chat. CiderFeast Brooklyn CiderFeast returns to Brooklyn on October 3, bringing cider makers and cider fans together in New York City. Listen & Subscribe 🍎 Apple Podcasts: Apple Podcasts 🎧 Spotify: Spotify ▶️ YouTube: YouTube Learn More 🌐 Episode show notes: https://ciderchat.com/podcast/514-doing-more-with-lees/ 📰 eCiderNews: eCiderNews Support Cider Chat If you enjoy independent cider journalism and conversations with cider makers from around the world, consider supporting Cider Chat. 🍎 Become a Patron or Commercial Partner: Patreon Stay Connected 📬 Story tips: [email protected] 📱 Instagram: @ciderchatciderville

What happens when a cidermaker decides to do less and give cider more time? Spencer Morris of Sowams Cider Works in Warren, Rhode Island, makes cider with more than 70 apple varieties, old mechanical rack-and-cloth presses, glass demijohns and a remarkably hands-off approach. Explore still cider, single-varietal apples, long aging on the lees, native fermentation, and why some Sowams ciders aren't released until they are three or four years old. Timestamps 00:00 Doing Less and Giving Cider Time 00:25 Meet the Guest 01:59 Single Varietal Cider 05:25 News from Ciderville 08:24 Fall Cider Festivals 10:29 Arriving in Rhode Island 12:55 Inside Sowams Cider Works 14:38 Spencer's Cider Story 18:38 Orchard and Rootstocks 22:37 Harvest Timing 24:55 Fermenting in Demijohns 31:59 No Sulfites, No Filtration 35:15 Aging Cider and Favorite Apples 37:07 Storing Apples Before Pressing 37:49 Concentrating the Fruit 38:30 Culling Apples and Sediment 40:53 Hands-Off Fermentation 42:07 Customers and the American Palate 46:15 Rhode Island Heritage Apples 48:53 Tasting the Orchard Blend 51:44 Serving Cider and Batch Numbers 55:03 Blending Apples at the Press 58:04 Tasting Rhode Island Greening 01:01:13 Weather and Vintage Variation 01:02:17 Visit Sowams and Final Thoughts   Listen & Subscribe 🍎 Apple Podcasts 🎧 Spotify ▶️ YouTube Learn More 🌐 Episode show notes: https://ciderchat.com/podcast/513-sowams-cider/ 📰 eCiderNews: https://ciderchat.com/ecidernews Support Cider Chat If you enjoy independent cider journalism and conversations with cider makers from around the world, consider supporting Cider Chat. 🍎 Become a Patron or Commercial Partner: https://www.patreon.com/c/ciderchat Stay Connected 📬 Story tips: [email protected] 📱 Instagram: @ciderchatciderville

Cider Chat MC Ria Windcaller reads her August eCiderNews editorial, Plant the Damn Apple Tree, reflecting on entrepreneurship, uncertainty, abundance, and what an apple tree might teach us about the time in between. FROM THE EDITOR'S DESK: SUMMER 2026 NEWS CYCLE REFLECTIONS Cideries close. People in our community are passing. The weather is never dull. And somewhere in all of that is a question: Knowing how uncertain the outcome is, would you choose otherwise? READ THE ORIGINAL eCIDERNEWS EDITORIAL Plant the Damn Apple Tree https://ciderchat.com/plant-the-damn-apple-tree/ EPISODE 512 TIMESTAMPS 00:00 Editorial Welcome 01:08 Maybe and the News 02:16 Why We Keep Trying 02:43 Cidery Closures Context 03:56 My Entrepreneur Ledger 05:45 Choosing Abundance 07:01 Plant the Apple Tree 07:52 Time and My Mom 08:48 Deal and Sign Off 09:50 Ciderville Outro Chant 🍎 Subscribe to eCiderNews 🎙️ Listen to Cider Chat Support Cider Chat If you enjoy independent cider journalism and conversations with cider makers from around the world, consider supporting Cider Chat. 🍎 Become a Patron or Commercial Partner: https://www.patreon.com/c/ciderchat Stay Connected 📬 Story tips: [email protected]📱 Instagram: @ciderchatciderville

Hungary may not have a centuries-old cider tradition like England or France, but that is exactly what makes its modern cider movement so exciting. In this episode, Cider MC Ria Windcaller travels to Budapest to meet András Kovács and Marcell Lukatsi, founders of Bright Cider, who are helping shape what Hungarian cider can become. From traditional method sparkling cider and heirloom apple varieties to the newly formed Hungarian Cider Association and the country's first-ever Cider Salon, discover how a new generation of makers is defining a distinctly Hungarian cider identity. Along the way, you'll hear how two friends turned a shared love of cider discovered on ski trips into one of Hungary's most innovative cideries, why forgotten local apple varieties matter, and how cider can open the door to unexpected discoveries in art, history, and culture. Timestamps 00:00 Hungary Cider Surprise 01:14 Show Intro and Guests 02:40 Ciderville News Roundup 04:48 French Cider Tour Preview 06:48 Tea Room Interview Setup 10:27 Bright Cider Origin Story 12:14 Naming Bright Cider 13:52 Founders' Backgrounds 19:29 Pandemic Launch and Team 20:31 Traditional Method Focus 22:07 Hungary's Heirloom Apples 26:17 Rosie and Product Lineup 29:24 Vranja Quince Blend 29:58 Cider Lineup Overview 30:43 Ice Cider Cryo Method 31:30 Yeast Choices Explained 32:47 Stainless Steel and Eco Focus 35:50 Events and Finding Bright Cider 37:45 Hungarian Cider Association 39:10 Defining Cider in EU Law 43:03 Apples, Pears and Orchards 47:13 Future Plans in Etyek 50:48 Travel Reflections and Signoff Listen & Subscribe 🍎 Apple Podcasts🎧 Spotify▶️ YouTube Learn More 🌐 Episode show notes: https://ciderchat.com/podcast/511-hungarian-cider-comes-of-age/ 📰 eCiderNews: https://ciderchat.com/ecidernews  Support Cider Chat If you enjoy independent cider journalism and conversations with cider makers from around the world, consider supporting Cider Chat. 🍎 Become a Patron or Commercial Partner: https://www.patreon.com/c/ciderchat Stay Connected 📬 Story tips: [email protected] 📱 Instagram: @ciderchatciderville

Most cider makers dream of expanding their barrel program. Jason Lummen did the opposite. In Episode 510, Ria Windcaller visits The People's Cider Company in Grand Rapids, Michigan, where Jason explains why he shifted from barrel-aged ciders to dry, sessionable ciders that keep people coming back for another round. Along the way, they discuss local apples, pub culture, changing American tastes, and what it means to build a cidery around community rather than complexity. Time Stamps   00:00 Craft Palate Lightens   01:04 Meet Jason Lummen   02:06 Welcome to Cider Chat   04:02 GLINTCAP Reunion Story   06:43 Ciderville News Roundup   10:09 Totally Cider Tours   11:27 Sessionable Success Shift   12:21 Cheers with Pommeau   12:45 Fruit Ridge Apple Sourcing   15:13 Old Orchards vs. Trellis Systems   18:29 Cider Maker Origin Story   23:44 The Pressing "Aha!" Moment   25:49 Tiny Pub, Big Vibe   30:10 House Yeast and Wild Ferments   31:04 The Flavored Cider Debate   32:14 A No-Sulfites Philosophy   33:19 The Shift to Sessionable Cider   33:38 Brick Street Nightclub   35:32 Rethinking the Barrel Program   36:57 Why American Palates Are Changing   39:02 A Toast with Pommeau   39:45 The People's Cider Company Origins   42:24 The Raised Fist Logo   46:16 Winning Over New Cider Drinkers   50:44 COVID and the Patio Lifeline   52:28 Life as a Publican   53:28 The Best Part of the Job   56:37 Contact Info for The People's Cider Company   57:23 Closing Reflections 🍎 Find the full show notes for Episode 510 at CiderChat.com Direct Link: https://ciderchat.com/podcast/510-the-peoples-cider-company/ 🎙️ Listen wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville. ▶️ Prefer to watch? Find Cider Chat on YouTube for more cider stories, orchard adventures, and global cider culture. 💛 Enjoy cider? Help keep #ciderGoingUP. Become a patron at: https://patreon.com/ciderchat