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

Reply to
BOB
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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

Reply to
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

Reply to
BOB

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