Q: I just racked my kit wine from the primary into the carboy. The
problem is there is a lot of foam. When I had the bottom of the cork 1
inch from the top of the wine the foam came all the way up the cork
spout and into the air trap. I lowered the wine level to 2 inches and
it's not coming out anymore. Is this foam OK?

A: Probably. Some kits foam a lot. If you stretch the kit beyond the 5
imp. gal. mark, the last gallon has to be transferred into a glass jug.
When there's too much foam in the secondary (usually 2-3 inches), start
the transfer into the jug. By the time the jug has been filled, most
of the foam in the secondary has subsided. The foam that forms in the
carboy during secondary or stays after transfer is annoying but
harmless. To avoid it being a problem in the air lock, keep the level
of the wine about two inches from the top.

You can use a sanitized drink stirrer from a restaurant to break up the
foam.