As already stated some yeast are low foaming, others aren't. However,
I have seen different amounts of foam from kits using EC-1118, so
there must be something else.

Also, next time don't scoop off the foam. I think you just threw out
some perfectly good wine.


Also, you have learned why I would never start a wine in a carboy or
secondary vessel.

Steve


On Fri, 2 Feb 2007 17:11:06 -0600, "Quixote" >
wrote:

>I started a Welch's Concord batch according to Jack Keller's recipe. I
>parted from the recipe only in that instead of going straight to the
>secondary (1-gallon narrow-neck glass jug) with it, I started in a primary
>(large open bowl with material cover) with plans to transfer to the
>secondary after the yeast had a decent start. Good thing I did, as over the
>next 2 days it produced a 1/2-inch-thick "cap" of foam that would have
>surely spewed out of my secondary. Temps are 60-65 Fahrenheit. I only used
>1/2 packet of yeast. I tried gently stirring this back into the must, to no
>avail. I finally scooped it off. If it doesn't return I will transfer to
>the secondary. Has anyone who has used this recipe seen this before?
>
>Quixote
>