(Jack Keller) wrote in message . com>...
> Greg, this is not at all unusual (I read your first two posts), but if
> it makes you nervous skim it off. If you don't skim it off, then stir
> it in so the upper surfaces don't dry out somewhat (yes, even foam can
> dry out) and allow mold to grow. Try not to convey it to the
> secondary.
>
> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller,net/

Today, this stuff is gone. No trace whatsoever. It can't even be
stirred up from the bottom. Now there is just a healthy layer of air
bubbles. Thanks for all the help.