I started a Master Vintner Pino Noir 10L kit on August 5th with a SG of 1.092 and the using Lalvin EC-1118 yeast that came in the kit. Mosti Mondiale yeast nutrient from the kit was added when the SG got down to 1.050 per the instructions. I was supposed to rack the wine at between SG=1.020 and 1.010 but missed that window so I racked it at SG=1.004. Using a wide mouth secondary fermenter, the wine came up just to the bottom of the neck. That is when I realized that I forgot to add the oak chips that came with the kit to the bottom of the carboy prior to racking, as per the instructions, so I poured it in after the racking. Thus started a volcanic action that I could not stop. Wine just kept foaming up getting all over the floor and the wall. Ten minutes later, the foaming slowed down enough that it no longer spilled over. It appeared that the wine rapidly degassed as a result of the oak chip addition. A day later, it is still degassing with bubbles rising up the sides of the carboy creating a foam layer over the wine. The air lock is working feverishly to keep up with the expelling CO2 . I'm not sure what is happening. Its as if I added potassium carbonate to a highly acidic wine. Any ideas as to what could be causing this reaction to the added oak chips? Incidentally, based on the branding of the yeast nutrient, I posted this in the Mosti Mondiale kit forum as I'm assuming that the kit was manufactured by them for Master Vintner. I hesitated adding this as the controversy around this assumption may deviate discussion away from my primary concern.