Hi Quixote.

I haven't made the wine your method, but I've made it following Jack's recipe using Gervin No.2 montrachet red style
yeast and it didn't foam significantly. I've one foam over using Gervins No.3 champagne style with a rhubarb wine, but
I put that down to the strange large particles which formed when I racked to secondary rather than foaming.

Thanks for the info on that Greg I'd not refined my observations to determine that it was how different yeasts will
react to a must, it makes perfect sense once you know it!

Jim


> wrote in message oups.com...
>
> The amount of foam depends entirely on what yeast you used. It has
> nothing to do with the recipe.
>
> I've seen some yeasts produce virtually no foam at all, and I've seen
> other strains produce foam like an exploding volcano.
>
> I believe Champagne yeast was the least foamy.
>
> Greg
>
>
>