Last batch of cider I made, using just basic grocery store juice and some brown sugar resulted in a tasty dry cider but with SUPER bad head retention (like foamed like crazy out of the tap, but then foam died down quickly and was gone!).
What do I need to add to get some reasonable head retention?
Cheers
Cider with poor head retention, what do I need to add?
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Re: Cider with poor head retention, what do I need to add?
Does cider normally have head retention? I always figured it was like sparkling wine or pop in that sense, where there's no proteins to support a head.
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Re: Cider with poor head retention, what do I need to add?
I'd agree with Andrew, cider doesn't have a head
On tap: Hopped Mead, ESB, Schwazbier
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Coming up: Altbier
Fermenting: Maibock
Planned: NEIPA, NZ Pils, Oyster Stout
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Re: Cider with poor head retention, what do I need to add?
Protein.
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Re: Cider with poor head retention, what do I need to add?
Maybe head retention isn't the word.. it seems like the carbonation almost 'escapes' the liquid as soon as it comes out of the tap. Tons of foam/bubbles and then nothing. I feel like some of the cider I've made in the past has at least a little head retention.
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Re: Cider with poor head retention, what do I need to add?
I had the same problem with store bought apple juice. This year using my own harvested apples the CO2 seemed to stay.TimG wrote:Maybe head retention isn't the word.. it seems like the carbonation almost 'escapes' the liquid as soon as it comes out of the tap. Tons of foam/bubbles and then nothing. I feel like some of the cider I've made in the past has at least a little head retention.
On Tap:
Falconers Galaxy IPA
Simcoe SMaSH
Topaz SMaSH
Cranberry Rye Saison
Monde Souterrain (Dark Saison)
Falconers Galaxy IPA
Simcoe SMaSH
Topaz SMaSH
Cranberry Rye Saison
Monde Souterrain (Dark Saison)
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Re: Cider with poor head retention, what do I need to add?
cider has carb, yes (most times)
a head, no.
none that i've ever had.
a head, no.
none that i've ever had.
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Re: Cider with poor head retention, what do I need to add?
What is likely needed to help retain Carbonation is cold. While we know that flavour profiles are best around 5-6°C, CO2 will not remain in solDSution above 4°C. Not for long anyhow, and certainly not if it t is agitated.
The other usual suspect is that your storage and service pressure is too low. Cider is traditionally higher in CO2 Volumes, averanging from 2.6 - 3.2 Volumes CO2. You might need 15+ psi.
In short, Make sure keg internal temp is below 4°C/40° F. Set your pressure at 14-15 psi. I recommend 5 feet of 3/16" Id of the new PVC free, medical style tubing.
The other usual suspect is that your storage and service pressure is too low. Cider is traditionally higher in CO2 Volumes, averanging from 2.6 - 3.2 Volumes CO2. You might need 15+ psi.
In short, Make sure keg internal temp is below 4°C/40° F. Set your pressure at 14-15 psi. I recommend 5 feet of 3/16" Id of the new PVC free, medical style tubing.
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