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Old 11-22-2012, 12:15 AM   #1
Nov 2012
Posts: 85
Liked 1 Times on 1 Posts

Im not sure if this is the place to post this, and im sure there is much reading on the topic and if anyone would like to point me in the right direction to educate myself i'd be grateful. But what makes a beer/cider hold a head? I've noticed my ciders NEVER hold a head and i assume this is just the nature of the beast. But can anyone shed some light on the scientific aspects to why?

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Old 11-22-2012, 12:40 AM   #2
Nov 2011
Finger Lakes, NY
Posts: 1,133
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This helps a little. I'd also be interested in anyone else's info,
In all the states no door stands wider,
To ask you in to drink hard cider

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Old 11-22-2012, 06:01 AM   #3
Apr 2009
Posts: 1,022
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The answer lies in your hydrometer, partly. Cider and champagne just don't have as many dissolved solids as beer. It is easy to get a beer to finish well above 1.000 sg but most cider and wine finish below. It is also the nature of those dissolved proteins, but the quantity matters too.

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