APPLE FOAM???
 

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

APPLE FOAM???
 

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

"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
>
>

APPLE FOAM???
 

"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
> >
> >
>
>