Carbonation

[sarge]

Do you need to see a foamy head in order to state its sparkling? I carbonated my cider to 2.5 volumes and it's definitely carbonated but I don't get the foamy head that some folks told me I would need to have. I do get a little bit of foam though.

This is my first cider and I have plans to enter it in a competition and want to make sure I select the appropriate option, petillant or sparkling.

Thanks in advance :cheers:

[rebuiltcellars]

I don't know how the comp works for this, but I would call that sparkling. For champagnes, the classification has nothing to do with foam, but only with how pressurized it is. Grand Cru is pressurized to 4 barr, cremant to 2 barr. Petilant would be just a gentle tingling on the tongue.

[sarge]

Thanks!!!

:cheers:

[mrv]

My cider making experience is limited to this year and 12 yrs ago, but I never had a foamy head.

Cider lacks the protein (?) to hold a head.

[dmtaylo2]

Just like when you pour a cola into a glass, a cider might fizz a lot when you first pour, but it should never have a head that stays around -- if it does then you've done something wrong.

[jimrmaine]

Just like when you pour a cola into a glass, a cider might fizz a lot when you first pour, but it should never have a head that stays around -- if it does then you've done something wrong.

Or you've made a Graf, which gives you a real nice head that lasts.

[dmtaylo2]

If you didn't live in Maine, you could swing by the Manitowoc Brewfest next weekend Feb. 21 to taste my graf.

[jimrmaine]

I'd love to Dave, but it's a long way from Maine to Wisconsin...... and a lot of snow inbetween(we've got another blizzard coming this weekend. Will make over 6feet this miserable winter).
My Graf this year turned out real nice as well.

[sarge]

Thanks everyone. As expected the foam does dissipate quickly.

:cheers: