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