Why cider have much foam?

* When cider is made, the yeast consumes the sugars in the apple juice and produces alcohol and carbon dioxide.

* The carbon dioxide gas gets trapped in the liquid and forms bubbles.

* When cider is poured into a glass, the bubbles rise to the surface and create foam.

Several other factors can also affect how much foam cider has:

* The type of cider: Some ciders are made with more sugar than others. Ciders with higher sugar content will produce more carbon dioxide and therefore foam more.

* The temperature of the cider: Cold cider will foam more than warm cider. This is because the carbon dioxide gas is more soluble in cold water.

* The way the cider is poured: If cider is poured quickly, it will foam more than if it is poured slowly. This is because the bubbles have less time to rise to the surface when the cider is poured slowly.

Some people enjoy the foam on cider, while others find it annoying. If you don't like foam, you can reduce it by pouring the cider slowly and gently into a glass.