Are there any problems with using siloxane foam control additives in wine? These are quite common in brewing, but I haven't found any mention of them in any wine forums. I'm planning to use a 6.5 gallon bucket for a 6 gallon batch, and was afraid I wouldn't have enough headspace (only an inch or so). I have the foam control drops and assumed there would be no problem with using it, but was curious if there was a reason no one in wine-cyberspace was talking about it. I know wine doesn't foam as much as beer, but surely someone has had an overflowing fermenter at some point. Thanks!