So. First time making wine. Now ive been distilling for a couple yeats so figured i had a good understanding and experiance with the processes.got 25 pounds of free cherries, figured id make wine, if it turned out mediocre id distill it.  Followed a recipe from DIY Fermantation on youtube. Cleaned and pitted the cherries, brought to a boil and mashed cooled added water sugar and pectic enzme. Cherriesbwent into a brew bag. Had to add more water then originally intended trying to bring down my SG. So i started with 6.5-7 gallons of liquid, SG was 1.110, higher then i wanted but i didnt want to dilute too much and also leave what i thought would be ample headspace.  This is a 10 gallon bucket.  Let it cool to 70 over night then pitched an entire pack of EC1118. When i went to bed last night there was 4 inches of foam. " well its working i thought". Now that lid has no airlock, but its not air tight either. And its never been an issue with corn and barley and distillers yeast. Even the banana brandy i made last year foamed a bit but not like the horror that greated me this morning.  Spent 20 minutes mopping up sugary slime, put it in a rubbermaid tote and went to work. Why didnt i take off the lid?  Worried about flys getting into it, the aforementioned brandy project resulted in a truly disgusting fruit dly infestation it took 2 months to eradicate. Came home to the big overflowed and a huge puddle. Shopvac'd up at least a gallon sucked the tote dry and at this moment its sitting lid off still actively frothing over like a baking soda volcano. Now searching this problem, its a fairly common noob mistake. But most instances dont seem to be this violent, is this strain of yeast? A nunber of youtube distillers i watch often use it too but it never reacts like this

1st time making wine,Explosive foam everywhere!