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

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