I didn't get overflowing foam with my ferment, just orange foam layer that I scooped off/away. I would stir it back in, and if it settled right back I skimmed it away. I would be interested to know what yeast was used by the individuals who had foam-overflow going on with their ferment. I used EC-1118.
I also allowed my "melted" Skittles water to rest overnight in the refrigerator in a covered container. A lot of the waxy layer settled to the top and I just lifted it up and away.
Unfortunately my Skittles Wine developed an overwhelming case of oxidization, so I poured it out. I later discovered that our (really belongs to my oldest son, who "gave" us the dog when he enlisted in ARMY) German Shepherd got into the winery area and as my son (who had literally just gotten out of ARMY and was home for the first time since getting back from Iraq) was chasing him, the dog thought it was a game and his tail was wagging madly. The Skittles wine took a direct tail hit and the airlock popped loose. My son got his dog out but got sidetracked by a basement full of buddies, lovely ladies, and beer & food everywhere & never came back to the winery to secure the airlock. It wasn't until he saw me pouring it all out a week later--mumbling about a loose airlock that my son told me what and when it had happened. He came back home that evening with enough Skittles for a 5-gallon batch. [Now there are only enough left for a 3 gallon batch...DH and 15 year old son discovered them]
I may just try freezing and processing this time around!
