It is Kamil Juice. I stirred and got a lot of foam from co2. Settled back down and white foam re-appeard. Today was 3rd day in a row at .997 sg and still had some white foam but not as much. After I transfer from a bucket to a carboy at about 1.020, I stir pretty hard to drive out co2 and to help the yeast go as far to dry as possible. Done this for several years with no problem. Then I usually let it rest for 3 days after the last stir so it will settle as much as possible. You're saying not necessary?
Today I racked for degassing/stabilization/fining as per normal. Taste is GREAT. Best Pinot Noir I have ever made. Scheduled to go into a Vadai barrell next month.
After fermentation is complete (stable sg 3 days in a row) I always rack to smaller with additional bottles as required so I have no air space. So you like horses eh?
I use crystals not camden tablets so not sure but not going to worry unless I get some other indicaton. Keep my fingers crossed.
Thanksfor the input everyone. I was really paranoid as I've never seen this before.