It seems to kind of depend on the type of wine you're making and the yeast
one uses...I'm sure one of others who's really into the "science" could tell
us why. I do know that some types of yeasts are low foam while others are
high foam...is this your first non-kit wine, and did you use juice or
ferment on fruit?
Darlene


"Dirty Harry" > wrote in message
news:696%h.161561$6m4.113308@pd7urf1no...
>
> "Dirty Harry" > wrote in message
> news:xjM_h.158488$DE1.122960@pd7urf2no...
>> There is a layer of foam on top of a cranberry wine I'm making that's
>> been there for 2 days. Usually I'm finding this foam only lasts about a
>> day for most of my kits (this one isn't a kit). Am I at a risk of
>> something growing on top with all this foam? I didn't put any bentonite
>> in at the start, should I have? Is it ok to stir the foam in? Thanks.
>
> Thanks guys, I guess I'm just used to the foam going away after a few
> days.
> Cheers
>
>