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**GTS** · 07-30-2010, 09:04 PM

I started a batch of SP on 7/25. The yeast slurry was from a 1 gal batch of apple made from organic juice. I was a little concerned by the low volume of lees left by the apple, so I added 1 1/2 cups of juice and about 2 tbs of sugar to the slurry. This was done on 7/23 and it seemed to get a good start with the added juice. As noted above, I added the apple slurry on 7/25 and had slow but steady fermentation late on 7/26. I was quite surprised on Wednesday when I opened it up to check the SG. As you can see, it had developed a "head" of foam that is about 3" thick. I had let it get to a little lower SG than the recipe suggests, 1.036, but I think that will be OK. The picture below was actually taken this morning before I left for work. So now my question; per the recipe, I am due to rack to a carboy tonight. Do I just need to push the foam to the side or remove it? I just don't want to screw up what looks like a good batch of SP.

Many Thanks,

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**Minnesotamaker** · 08-01-2010, 02:14 AM

Looks like a good ferement, the foam isn't uncommon. My batches sometimes look like the top of a lemon merange pie. The foam should dissapate in a day or so. You might want to wait a while longer before going to the carboy. Foaming action like that doesn't usually do well in a carboy.

djrockinsteve · 08-01-2010, 04:10 AM

GTS, let it ferment. Stir it up once or twice daily very well. Mix some air into it. I'd let it ferment all the way down.

You could snap a lid/airlock on when it gets closer to the end. I fermented mine dry then over the last day when it was no longer fermenting I snapped on a lid (no airlock but had a pressure button it). The next day when I had time I racked into a carboy.

NSwiner · 08-01-2010, 09:39 AM

I have a question for you I have been so busy I forgot to add the lemon juice when it was at SG - 1.050 last i checked it was at SG - 1.030 . So would it be ok to add now or wait until I sweetening it and add some then for flavour ? I'm on vacation after today so I plan on taking a day and catching up with my wines . Guess it won't be ready for the summer season this year .

**GTS** · 08-01-2010, 02:55 PM

Thanks for the replies. I had transfered to a carboy prior to your comments. I was a little concerned that I had let it get down to 1.036 SG, and wanting to stick as closely as possible to the recipe, I moved it over. I just shoved the foam aside and siphoned it out. I did leave it a little low in the carboy in anticipation of vigorous fermentation and foaming. But as you can see from the pic, taken after 2 days, there is just a little. I will top up later today or tomorrow.

Thanks again.
Greg

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**Minnesotamaker** · 08-02-2010, 03:41 AM

Don't worry about topping up as I presume that you'll be drinking this sometime soon. It will be fine. With the CO2 layer and the high levels of ascorbic acid, it shouldn't oxydize. I like to leave room at the top for fining agents, stabilization, and sweetening.

**Minnesotamaker** · 08-02-2010, 03:41 AM

Quote:

Originally Posted by NSwiner

I have a question for you I have been so busy I forgot to add the lemon juice when it was at SG - 1.050 last i checked it was at SG - 1.030 . So would it be ok to add now or wait until I sweetening it and add some then for flavour ? I'm on vacation after today so I plan on taking a day and catching up with my wines . Guess it won't be ready for the summer season this year .

I think you can do either. If it were me, I'd add it now so that it ferments down and clears sooner.

Julie · 08-02-2010, 09:15 AM

Quote:

Originally Posted by NSwiner

I have a question for you I have been so busy I forgot to add the lemon juice when it was at SG - 1.050 last i checked it was at SG - 1.030 . So would it be ok to add now or wait until I sweetening it and add some then for flavour ? I'm on vacation after today so I plan on taking a day and catching up with my wines . Guess it won't be ready for the summer season this year .

Hi Darlene,

I had a batch that went down to 1.020 before I added the other lemon and it turned out fine.

**GTS** · 08-02-2010, 12:59 PM

Lon,

Thanks for that insight. I wasn't thinking far enough ahead, having a little air space at the top will make the next steps easier. I can already tell that this will be one of my regulars.

Thanks,
Greg

NSwiner · 08-02-2010, 01:40 PM

Thanks Lon & Julie i will add it tomorrow morning since we are heading to the city for the Natal Day events .