Lalvin EC 1118 Creating Thick Syrupy Foam?

[areader89]

Is here what my recipe was:

1 gallon carboy

4 cans of welches concentrate followed by 4 cans of water

added sugar till hydromete read 1.110 SG...then topped off with water.

Added in 1 packet of EC1118 yeast

stired...shaked and done.

I'm looking at my carboy now....i can see it starting to ferment...its not going to wild...and its creating really thick syrupy bubbles/foam. Is this normal? temperature is at 77 degrees.

 

[TXfanatic]

If what you mean is a one gallon jug with a narrow top you may (will) have a problem with your must coming out of the top.
EC1118 has always made for a large cap on the top of anything that I have used it for. My opinion is that you get it out of the one gallon carboy/jug and into a food grade pail. The pail only needs to be covered with a cloth until the SG is down to 1.020-1.010. Then transfer it into a carboy.

Remember that yeast need O2 to do their thing. I give my must a good stir twice a day until its down to 1.020-1.010 then its off to a carboy to finish

Good Luck

Steve

 

[jamesngalveston]

pretty normal....i would move to a bucket and give it some room and some air.