There is a layer of foam on top of a cranberry wine I'm making that's been there for 2 days. Usually I'm finding this foam only lasts about a day for most of my kits (this one isn't a kit). Am I at a risk of something growing on top with all this foam? I didn't put any bentonite in at the start, should I have? Is it ok to stir the foam in? Thanks.
Does anyone stir durring primary fermentation?
May 04, 2007
4 Replies
Sure, you can stir or just swirl if the container is small enough to wobble. Nothing to clean if you wobble the container. I doubt the foam is any different exposure wise than the wine.
Joe
I stir my cranberry wine during fermentation 2 times a day, foam or no foam, and I usually flip my bag of fruit too. Since I cover my fermentation container with plastic wrap and use a rubberband to hold it down; I don't worry about stuff growing in it. I don't use bentonite during fermentation. Good-luck. Darlene
Thanks guys, I guess I'm just used to the foam going away after a few days. Cheers
It seems to kind of depend on the type of wine you're making and the yeast one uses...I'm sure one of others who's really into the "science" could tell us why. I do know that some types of yeasts are low foam while others are high foam...is this your first non-kit wine, and did you use juice or ferment on fruit? Darlene
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