Hi,
started a batch of concord wine.
first two days were ok...
had processed all the grapes through a processor, which extracted much juice
and some pulp...

There was a decent cap for the first 2-3 days - a very mushy cap.
After I removed it, then came.....THE FOAM!
When I kept the lid on, the foam would build and push the lid up, aside a
bit,
and then spill out of the primary onto the floor.
Ugh, what a mess.......it's been doing that for 2-3 days....the way to
control the foam buildup is to keep the lid partly off, but then there are
fruitflies.
I put the lid back on after rinsing off the lid, and wiping off the walls of
the primary, and soon the foam builds back up in a couple of hours.

has any one ever have to deal with that? Any remedies?
Last night I put spacers between my lid, which kept it up about 1/2 inch,
and draped paper towelling around the open spaces to prevent fruitflies from
getting in, and it did not spill for the first time in 2 days. But I hate
to leave it open like that for too long.

I'm trying to figure out what caused it....possibly mixing different sugars?
regular granulated sugar, and then some of the dextrose I had left over
because I ran out of normal sugar? could that have caused the excessive
buildup of frothy foam? Freaky! hopefully, a fantastic wine!

Thanks.
Rick