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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 |
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