 You said the foaming gets worse as you are bottling. In other words, it starts out not being so bad and gets worse? I think it was the peaches. They were just like so sugary at the end of the season. Like we keep it at 180 degrees and maybe 30 minutes later, I felt like there was more foam the longer it was going. The downside of having the foaming is what? Does it change the complexity, the texture, the color of the final product or just makes it hard to bottle?