I have a batch of tea wine going, and it's foaming significantly
more than any other wine I've made. I did a batch of tea wine before
with the results.

I've made dandelion wine, wineberry wine (a wild raspberry), cyser,
and a kit wine, and the foaming in all of them was minimal - barely
enough to even call it 'foaming'.

The foaming in my tea wine is not a problem, I'm just curious what
causes it in this wine and no others that I've made? I used Red Star
Pasteur Champagne yeast in this batch, but I've also used that in
some of my other wines.

Just curious...


--
Joe
http://www.joekaz.net/
http://www.cafeshops.com/joekaz