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
foamy fermentation
Oct 12, 2003
1 Replies
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
Join the Discussion
Have something to add? Share your thoughts — no account required.
Didn't find your answer?
Ask the community — no account required