This is the first time I've tried to make any kind of alcohol but I bought 3 packs of dry wine/champagne yeast (lelvin ec1118) I mixed 3 cups of sugar with 3 gallons of apple cider, I put the yeast in a measuring cup with some cider that was pre heated to 102 to 109 degrees in the microwave (yeast added after it was heated and let sit for 15 min. just as directions told me to. the mix foamed up good in the cup and really foamed up in the 5 gallon bottle the first night but the foam soon disapeared and only small foam patches are still there. The bottle is setting in the livingroom at about 65 degrees. My question is does the foam up only happen during rehydration, is my yeast still alive and about how long do I let it set to reach 18% alc. level? also any hints to make this batch of hard cider better would be apreciated, as well as any surprises and lag times that I should be aware of, thank you.