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Foam on Muscadine Must
I'm a rookie wine-maker, but it is a lot of fun so far. I currently
have an Elderberry, Banana, and a Watermelon/Peach in secondaries doing great. I put a muscadine in the primary two days ago, and pitched the yeast yesterday. Before pitching the yeast, I strained all the juice from the pulp bag and removed the bag. (There are no skins or pulp in the primary. I know some leave all that in there, while some don't even use a strain bag.) Today, there is a light tan foam on top. I didn't experience any foam with the other three brews. The muscadine must smells wonderful. Is this foam normal? Should I stir it into the must each day? I'm assuming that if this foam is there when it's time to rack, that it should stay out of the secondary, correct? Thanks for your help. |
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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/ |
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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/ |
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(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. |
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(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. |
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