Renaissance Fresco Yeast

[Coriba]

I made a cider with uknown apple type using Renaissance Fresco yeast. It is fermenting well, a bit slow. I pitche on August 17th and it is still very foamy. Is this typical of this yeast? Normally the yeasts gets foamy as it starts and usually subsides in a day. This is really prolonged. Any experience here?

 

[Coriba]

The aroma from this Renaissance Fesco ferment is awesome. Can’t wait for it to settle down so I can grab a bit to sample, too foamy at the moment.