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!