I initially was going to leave the foam. I even tried gently folding it
back into the must, but it was very peristent and just came right back up.
After leaving it alone for a day or so the top of it started to dry, become
gummy and look bad. That is what I scooped off. Anyway, I stuck it in the
secondary with an airlock just this evening and all looks fine.

Quixote

"Steve" > wrote in message
...
> As already stated some yeast are low foaming, others aren't. However,
> I have seen different amounts of foam from kits using EC-1118, so
> there must be something else.
>
> Also, next time don't scoop off the foam. I think you just threw out
> some perfectly good wine.
>
>
> Also, you have learned why I would never start a wine in a carboy or
> secondary vessel.
>
> Steve
>
>
> On Fri, 2 Feb 2007 17:11:06 -0600, "Quixote" >
> wrote:
>
>>I started a Welch's Concord batch according to Jack Keller's recipe. I
>>parted from the recipe only in that instead of going straight to the
>>secondary (1-gallon narrow-neck glass jug) with it, I started in a primary
>>(large open bowl with material cover) with plans to transfer to the
>>secondary after the yeast had a decent start. Good thing I did, as over
>>the
>>next 2 days it produced a 1/2-inch-thick "cap" of foam that would have
>>surely spewed out of my secondary. Temps are 60-65 Fahrenheit. I only
>>used
>>1/2 packet of yeast. I tried gently stirring this back into the must, to
>>no
>>avail. I finally scooped it off. If it doesn't return I will transfer to
>>the secondary. Has anyone who has used this recipe seen this before?
>>
>>Quixote
>>
>