Rick,
Not that it matters now, but antifoam may have helped there. It's a
silicone oil emulsion. I like the bigger primary idea too, or just
use a carboy to reduce the volume in the primary.

I would not sulfite now as Lum mentioned, let it have at it and go
from there.
Regards,
Joe

"Lum" > wrote in message >...
> Irene,
>
> Reasonable levels of sulfur dioxide will not kill yeast. It only stuns wild
> yeasts for a few hours. (See Zoecklein, "Wine Analysis and Production,"
> page 283-286).
>
> Adding sulfur dioxide to an ongoing fermentation is seldom desirable.
> Acetaldehyde is produced in the next to last step of the fermentation
> process, and the added SO2 will quickly combine with the acetaldehyde
> leaving excessive amounts of acetaldehyde in the finished wine. (See
> Margalit, "Concepts in Wine Chemistry," page 267.
>
> Regards,
> lum
>