Nice find... This went pretty well with what I just experienced also, and is
pretty much exactly how I handled it. A bit reassurring... :^)

Quixote

"shbailey" > wrote in message
oups.com...
> Jack Keller has an new wineblog entry on this very subject.
>
> http://winemaking.jackkeller.net/wineblognew.asp
>
>
> On Feb 4, 11:08 am, gene > wrote:
>> The amount of foaming has a lot to do with the viscosity of the liquid..
>> . the thicker the liquid, the easier to trap CO2 bubbles and cause
>> foam. Also, the higher the fermentation temperature, the more foaming,
>> because more rapid fermentation gives off more C02.
>>
>> Gene
>>
>>
>>
>> wrote:
>> > On Feb 2, 10:57 pm, Steve > wrote:
>> >> 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.
>> >> ...
>>
>> > I've given this some more thought, and I suspect you are correct.
>> > While I still think the yeast is the main culprit, I suspect that the
>> > availability of oxygen and/or nutrients might also play a role.
>>
>> > Greg G.- Hide quoted text -
>>
>> - Show quoted text -
>
>