Beer Forum

All,
Is it possible to obtain head retention in ciders and meads? I’ve got a couple of sparkling ciders, and I’m thinking about making a mead.
When I fill up my glass with cider, I get a nice head, but it doesn’t last very long at all.
I’m sure that meads and ciders lack come of the components necessary to get a persistent head, but wanted to see what you all think.
Thanks!

head and head retention is caused by protiens. since mead and cider have little to no protien, you will have no head (aside from the surface tension of CO2 escaping from solution)

That's what I was thinking. Thanks for confirming!

You can use a small amount of wheat malt extract to improve head retention for ciders. It adds a little to the mouthfeel and can add to the flavor if you keep fermentation temps very low and stable. 1 to 1 1/2 lbs in a 50 gallon batch is plenty, I have used as little as 1/2 lb of DME.

For meads, no one would expect a head on it.

Hmmm.....
That's interesting...I may have to give that a try.
Thanks!