"Ray" > wrote in message
m...
> Sounds like you have a healthy ferment going there. No problem at all
from
> what you say. Since you have it under an airlock already and you started
it
> from juice (no pulp), there is no real reason to move it to a secondary
now.
> Let it go until is slows down.
>
> Ray
Thanks Ray; I just couldn't remember foam lasting this long in the
fermentation. I have no notes about this in my log, nor memories to guide
me. It always seemed to me that foam was diminished sharply by the rise in
alcohol %. I'll probably let it go til August or so. Thanks again!
Bob

>
> "BOB" > wrote in message
> nk.net...
> > Hi gang,
> > I'm making an apple wine with store-bought juice and I've got a
> problem
> > I don't recall seeing before. The primary fermentation is almost
complete,
> > the airlock bubbles about 6-8 times per minute in the 6 gallon carboy,
but
> > the wine has still got a pretty fair number of bubbles remaining on the
> > surface; about 20% of the surface is covered in bubbles about 1/4" deep.
> Is
> > this a bad sign? I adjusted the acidity when making it, and I went for a
> > high alcohol and sugar content. Potential alcohol is about 17%!!! I did
> not
> > use any yeast nutrients or pectic enzymes......
> > Anybody got any suggestions???
> > Am I screwed???? LOL!!!
> > Bob
> >
> >
>
>