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.
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.
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.
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.