Foaming can be controlled by the use of anti-foam, yeast selection and mixing additives in water before adding
to the wine.
Antifoam liquid is a
silicone oil emulsion used to reduce foaming during fermentation. Add 1-2 drops per gallon. Do not exceed
8 drops per gallon before or during fermentation. It is most effective in a full container with a small surface
Yeast selection that are low foaming not limited to the following:
ALL Lalvin yeast packed in 5 grams for amateur winemakers.
Red Star: Cotes des Blanc, Premier Cuvee.
Mixing additives (such as nutrients) in a small amount of water before adding to the