That foam should all be gone after stirring, so gently stir it away. You don't want it around when you stabilize. If your SG is 1.000, there should be no foaming other than very slight as the CO2 dissipates.
Also, before fining, the wine doesn't need to settle for more than an hour or so. Some fining agents really require lots of sediment to do their job, others don't much care either way.
I don't believe you ever said which exactly Pinot Noir kit you are making...