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 =both=
beginning to foam up again. Any ideas? They both smell heavenly through the
airlocks' bubbling.
Blobert!
--

"Twinkle, twinkle, little bat,
how I wonder where you're at?
Up above the world so high,
like a tea-tray in the sky!"
-Lewis Carrol- "Alice in Wonderland"

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

"Bob" > wrote in message
news
> 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 =both=
> beginning to foam up again. Any ideas? They both smell heavenly through
> the
> airlocks' bubbling.
> Blobert!
> --
>
> "Twinkle, twinkle, little bat,
> how I wonder where you're at?
> Up above the world so high,
> like a tea-tray in the sky!"
> -Lewis Carrol- "Alice in Wonderland"
>
>

"Ray Calvert" > wrote in message
. com...
> 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?

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
--

"I can't stand water because of the things fish do in it.
Once, whilst traversing the Himalayas, we lost our corkscrew,
and were compelled to live on food and water... for several days."
-W C Fields-
>
> Ray
>
> "Bob" > wrote in message
> news
> > 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 =both=
> > beginning to foam up again. Any ideas? They both smell heavenly through
> > the
> > airlocks' bubbling.
> > Blobert!
> > --
> >
> > "Twinkle, twinkle, little bat,
> > how I wonder where you're at?
> > Up above the world so high,
> > like a tea-tray in the sky!"
> > -Lewis Carrol- "Alice in Wonderland"
> >
> >
>
>

"Bob" > wrote in message
...
>
> "Ray Calvert" > wrote in message
> . com...
>> 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?
>
> 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