Just to give a little intro, i have been homebrewing beer for some time now,
but the banana wine was my first batch of wine. Since my carboys were in
use for my beer batch, I picked up a 1 1/2 gallon fermenter (plastic) from
my homebrew store. About 16 hours after pitching the yeast, I noticed some
activity in the airlock. Then about 2 hours later I look over at it, and
the head had clogged up the airlock. I quickly got some isodopher (however
you spell it) setup to sanitize and washed, then sanitized the lid and
airlock. then it did it again, then just now when i woke up. I did a 1
gallon batch, but the people at the homebrew store said that the bucket
would be big enough. I asked about this. is there anything that i can do
with wine to keep the head down?

Thanks,
Joe