I like to ferment my 5 gallon batches in a 6.8 gallon glass carboy, because
I don't like to expose my wines to excessive outside air, and if I let it
ferment out for a few days past the time that it has finished it's primary,
it's not a big deal, and I'm not risking contamination or spoilage. But
some wines can end up really foamy, especially when using elderberries and
oak chips, and things can get messy. For example, foam and stuff going up
inside the airlock, etc. One thing I tried, is using a food-grade
anti-foaming agent called M-10 stable. Three or four drops, and often the
foam is almost totally eliminated. On many of my wines now, I just put it
in as a matter of course. So far, I haven't noticed any negative side
effects of using it (taste or appearance). It's about 3 dollars a bottle
and it would probably do a dozen batches or more, which is pretty much a
pittance.

Am I alone in using this sort of thing or do other people do this too? I
haven't heard of anyone using this stuff much.

LG