It is more of a case of having no idea whether it was the right or wrong
yeast, but simply using what's at hand. My total experience so far is 1
gallon of straight mead, and 2 separate gallons of prickly pear wine using 2
different recipes. All are in last racking now and just waiting to clear a
little (or for me to clear them) and bottle. We won't talk about the 5
gallons of wild mustang wine that spilled across the table onto the floor
from a cracked carboy... (that was tasting incredible btw...).

Quixote

"jim" > wrote in message
...
>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
>>
>
>