Antifoam, so that nothing boils over, 100ml

When distilling mashes/wine/beer etc., the material to be distilled can foam heavily when it is boiled and get into the condensing and cooling area of the still. This leads to an incorrect vapor temperature measurement and impurities in the distillate. In the worst case, this can clog the still. By adding a few drops of Antifoam to the liquid, foaming is effectively prevented. Antifoam is needed above all for the distillation of beer, banana mashes or for mashes that will be distilled even though they are still fermenting.