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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 area.

 

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 wine. 

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