I am making a kit wine, Pinot Noir. It is in the primary fermenter, I started it on Friday. I stired it on Sunday and it really became foamy on top, but started to subside after a couple on minuites on stiring. It did the same tonight but not as bad. Is the foam caused by the release of CO2 gases?
GT
I usually only stir my wine twice: before pitching the yeast, and then after adding the finings. I've never stirred the wine on back-to-back days...
Dave
Yes, it's CO2 and as the fermentation nears its end it will slow down like you are seeing. I really don't stir an active ferment anymore unless skins are involved but don't see any harm in a red being stirred. I might be more careful with a fruity white, but that is personal preference. If you want to preserve fruit you try to ferment slowly and foam is a sign of a faster fermentation.
Joe
Greg Turner wrote:
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