Hi Stephm, I have to agree with Medsen. If you can get ahold of a 10 gal fermentor, it will help immensely. Melomels are my preference, and everyone we have made has popped its top. (we use 6.5 gallon glass carboys for our melomel secondaries) After almost getting shot by an airlock one morning, we started using blow-off tubes during the secondary until the fermentation calmed down enough. Instead of a standard airlock, we push tubing into the stopper. We weight the other end down in a dishtub full of water and StarSan (sanitizer). The problem is, if any fruit chunks make it up the foam and hit the tube, pressure will still build up and push the stopper out. (we had a pink table after the strawberry mead went). We've never used the antifoam drops, so I cannot give an opinion on those.