Hi Rick,

Did you use a wine yeast? If not, this is some wild strain that has
got off to a normal start for its initial low concentration.

To control the foam, stir the heck out of the must once a day (leave
the spoon in batch in between and use a plastic bag instead of the
lid). You should notice on the second or third day that the cap drops
as for a normal batch of wine. Rack soon after that.

I would also use a little extra bisulfite to make sure that all wild
strains are dead in stabilizing this batch. If you are very lucky you
will have a SUPER wine (that you will never reproduce because of those
particular yeasts). If this one tastes good at six months keep it for
yourself.

--Irene

"Rick Vanderwal" > wrote in message >...
> Hi,
> started a batch of concord wine.
> first two days were ok...
>
> 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.
>