To really know how things are going with your wine’s fermentation you really should not depend on the amount of foam you see. You can't use it because it won't make your baked goods rise. It should have expanded to fill over half of the cup/jar and have a distinct yeasty smell. After the 5 minute mark, you should see signs of life. You only need lukewarm water to proof yeast--not HOT. She also notes that it's important to change quickly after gym time or a swim to make sure that yeast doesn't linger in the damp clothing. Get some FRESH yeast. The clumps are no big deal, just whisk them in and they will dissolve, and the yeast will foam, that is to say, develop a slighty foamy looking mass on the top of the liquid, rather than bubbles. After 5 or 10 minutes, the yeast should begin to form a creamy foam on the surface of the water. Not Completing Your Yeast Infection Medication. That foam means the yeast is alive. If your yeast doesn't foam in warm water, DO NOT add more hot water--the yeast is dead. As you can start to see, it really doesn’t mean that much. If you use hot water, you'll kill the yeast… If there is no foam, the yeast is dead and you should start over with a new packet of yeast. 3. You need to rely on a wine hydrometer. These wine yeast have been bred to produce very little foam so as to not cause clean-up problems in a winery situation. It can take yeast some time to bloom, I give it at least a good 10 minutes but also play it by eye. This is yeast that is alive and well. After 10 minutes, the yeast should be foamy and bubbly and expanding. If the yeast doesn’t bubble, foam or react – it is dead. You can now proceed to combine the yeast mixture with the flour and other dry ingredients in your recipe. Now proceed to combine the yeast should be foamy and bubbly and expanding produce very little foam so to. 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