Frothy Cider?

[P!N20]

OK, I already feel stupid asking this question.

A friend of mine claims she had a special one-off limited edition never to be repeated Willie Smith's cider that had a foam head - froth, if you will. She described it as 'extra yeasty', but I don't know if that was the name of it or that was just her description of the taste.

I understand a beer gets it's head predominately from the protein, provided by the grains. So is there a way to get protein into a cider which would create a frothy head?

Thinking out loud I was wondering if you did a mini wort using wheat or something then added that to to the apple juice?

Has anyone come across a frothy cider or managed to produce one?

 

[manticle]

Foam head on pouring isn't super unusual but it would be unusual for it to remain.
If your friend can remember what the cider was, I can try and find out for you but it won't be till early Feb.

A guy closely involved with the cider making process at WS trains at my kung fu school and he's quite happy to talk fermentation. Send me a PM around second week of feb if you haven't heard back (means I've forgotten, don't mind a prompt).

 

[P!N20]

^ Ah sweet! I'll try to get some more info from said friend and report back. Thanks!

 

[Zorco]

maybe pear?