Every single yeast reference I've seen says this yeast is "low" or even "extremely low" foaming, yet the 3 times I have used it, it has produced quite a lot of foam. Last year, I used it for a batch of DB and gallon of cider. The DB had at least 1.5-2 inches of foam, and the cider overflowed the jug it was in two days in a row. I just pitched it last night into a bucket of Island Mist (Peach Apricot Chardonnay), and today it has a pretty thick (in the bucket it's hard to tell exactly how high) layer of dense-looking foam, almost like a beer krausen. I didn't rehydrate last night, just sprinkled the dry yeast on top of the must, per the kit instructions.
Is this as out-of-character as the yeast references make it sound, or is EC-1118 actually a moderate foamer in many applications? What has your experience been with it? I'm curious about why my experience with it is so contrary to how it is "supposed" to behave.
Is this as out-of-character as the yeast references make it sound, or is EC-1118 actually a moderate foamer in many applications? What has your experience been with it? I'm curious about why my experience with it is so contrary to how it is "supposed" to behave.