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12-10-2003, 02:54 AM
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foamy fermentation
I have a fermentation of Baco Noir grapes in the 3rd day and this morning it
was foamy and had erupted and sprayed the cover. This evening I noticed the foaming is even more intense. The baco were 19 Brix and 1.8% TA. The temperature in the basement is 70F. The yeast is D-47 and I got it from a previous fermentation that appeared normal. I have never seen a foamy fermentation before. Does anyone know what is causing it and what can be done about it? thanks Joe 
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12-10-2003, 08:19 AM
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foamy fermentation
On Sat, 11 Oct 2003, Joe wrote:
I have a fermentation of Baco Noir grapes in the 3rd day and this morning it was foamy and had erupted and sprayed the cover. This evening I noticed the foaming is even more intense. The baco were 19 Brix and 1.8% TA. The temperature in the basement is 70F. The yeast is D-47 and I got it from a previous fermentation that appeared normal. I have never seen a foamy fermentation before. Does anyone know what is causing it and what can be done about it? thanks Joe Some beer and wine supply shops sell an anti-foaming agent that you can add to the wine. Some are silicone-based while others contain mineral oil if memory serves me well. It supposedly settles out by the end of fermentation. It has worked very well in my experience with brewing. Warren Place
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