I have two batches doing this; they both got off to a wonderful start, a Welch's Concord and a Juicy-Juice Cherry (primary contents apple and grape). Everything went quite well for a few weeks; had to add antifoam to one during the initial eruptive phase :-) and they proceeded nicely for a couple of weeks fermenting at a good rate. Now all of a sudden they are =bothbeginning to foam up again. Any ideas? They both smell heavenly through the airlocks' bubbling. Blobert!
FOAM?
Jan 26, 2005
3 Replies
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?
Ray
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
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