I am very much a newbie myself. I wouldn't feel that you necessarily had the wrong yeast for the job just because it
went foam crazy with this recipe

I like to think of it like this: Till the day I die there'll be a whole load of trial and error in my winemaking.
Hopefully as time goes on the ratio of trial to error will increase.

Good luck!

Jim

"Quixote" > wrote in message ...
>
> > 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
>
> Great, thanks for that info. I can handle the foam then and just go to the secondary when it calms a little, which I
> believe it already has. The yeast was Red Star Pasteur Red. It was either that or Flor Sherry, as they are the only
> 2 strains my local shop carries. I know I need to branch out and learn to match yeast strains to the project, but I
> am still just getting my feet wet...
>
> Quixote
>