"Bob" > wrote in message
...
>
> "Ray Calvert" > wrote in message
> . com...
>> To me, foam is just indication of a healthy ferment. I would say that
> they
>> are just batches that need more head space than normal. How much head
> space
>> are you maintaining during secondary?
>
> I do a very long primary as there is no fruit involved, just
> pasteurized
> juice, so it is still in the original 6.5 gallon carboy with about 3
> inches
> of headspace. The foam remains constant, it is neither growing nor
> shrinking, whicvh I find quite odd....
> TIA,
> Bob
> --
Sorry I did not get back you you. I have been out for a week. I would not
consider a few inches of foam a problem. and a few inches of head space is
certainly no problem as long as you do not open the container. I would not
worry about it at all. It may even still be there when the wine stops
fermenting. The foam may sort of freeze in place or stain the walls of the
carboy so it looks like it is there when it is not.

Ray