Bâtonnage is a winemaking technique that is also used in Cidermaking. It involves raking the lees or what is seen as the heavy particulars of yeast cells that fall out of solution and down to the bottom of the barrel during primary fermentation. Bâtonnage is all about stirring the lees back into solution. Makers like Ryan Monkman of FieldBird Cider and Lee Baker of Keint-He Winery and Vineyards discuss and demo this technique in this episode #132
Go to Cider Chat YouTube Channel and view clip Ryan demonstrating the stirring in of the lees - Bâtonnage.
Key topics discussed in this chat
- What is Malolactic Fermentation:
- The sounds of cider and what it is telling you during fermentation
- Barrel Cellar design
- Comparison between two barrels to manage the barrel
- One did not go through Malolactic fermentation (MLF) manage the ferment by adding sulfur to stop the MLF from happening.
- The other did go through malolactic fermentation.
- Managing the Lees | Lees contact
- What does lee contact on the cider provide?
- Bâtonnage
- What to do when Film Yeast appears in your barrel or carboy
Find the full show notes for Episode 495 at CiderChat.com
Direct Link at: https://ciderchat.com/podcast/132-batonnage/ Listen to wherever you get your podcasts and don't forget to subscribe so you never miss what's coming next in Ciderville.
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