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(Greg) wrote in message . com>...
> I'm a rookie wine-maker, but it is a lot of fun so far. I currently
> have an Elderberry, Banana, and a Watermelon/Peach in secondaries
> doing great. I put a muscadine in the primary two days ago, and
> pitched the yeast yesterday. Before pitching the yeast, I strained all
> the juice from the pulp bag and removed the bag. (There are no skins
> or pulp in the primary. I know some leave all that in there, while
> some don't even use a strain bag.)
>
> Today, there is a light tan foam on top. I didn't experience any foam
> with the other three brews. The muscadine must smells wonderful. Is
> this foam normal? Should I stir it into the must each day? I'm
> assuming that if this foam is there when it's time to rack, that it
> should stay out of the secondary, correct? Thanks for your help.

Allow me to add to my comments. This is more of a layer of foamy air
completely covered by a thin layer of brownish-greenish sinus looking
stuff. All this can be stirred into th musk, but the slime stuff seems
to float back to the top in small pieces.