Hi Everyone,
I'm making 3 gallons of malbec from frozen grape must, which I fermented, pressed, and racked off the gross lees into a carboy two weeks ago. After racking I introduced malolactic bacteria and added about an ounce of oak cubes. Today, I noticed that there is a small bit of tan/brown foam that's accumulated in the neck of the carboy, as in this picture I took. I'm wondering if anyone has ever encountered this before/if this is normal? Could it be coming from the CO2 pushing up some of the lees, bacteria, or particles from the oak cubes or is it instead some sort of defect?
Sincerely,
Chris
I'm making 3 gallons of malbec from frozen grape must, which I fermented, pressed, and racked off the gross lees into a carboy two weeks ago. After racking I introduced malolactic bacteria and added about an ounce of oak cubes. Today, I noticed that there is a small bit of tan/brown foam that's accumulated in the neck of the carboy, as in this picture I took. I'm wondering if anyone has ever encountered this before/if this is normal? Could it be coming from the CO2 pushing up some of the lees, bacteria, or particles from the oak cubes or is it instead some sort of defect?
Sincerely,
Chris