Foam on Old Orchard Bluberry Pomgranate

[jojabri]

Thanks for any input in advance:

I have a LOAD of foam on my Old Orchard Blueberry Pomegranate in Primary. I followed the directions to the letter.

Here are my notes:
1/23/14 (11:00PM): OG= 1.100, Temp=70, Yeast= Red Star Pasteur Red - Let sit
1/24/14 (7:00PM): SG= 1.100, Temp=70 - Yeast Added (Re-hydrated)
1/25/14 (1:15AM): SG= 1.080, Temp=70
1/25/14 (5:00PM): SG= 1.055, Temp=70
1/26/14 (11:00PM): SG= 1.028, Temp=70
1/28/14 (7:00PM): SG= 1.010, Temp=70
1/30/14 (3:30PM): SG= 0.998, Temp=70

It's been crazy bubbly! The recipe says to rack to secondary at SG at 1.00 (approx 5 days). It's been 6 days and is already below the recommended SG to proceed to secondary, but this FOAM! Pic Below shows the Foam monster.

Should I continue to wait it out, or skim the foam off? Any input would be great. Thanks again!

 

[vacuumpumpman]

Yes I had a similar experience when I made pumpkin see pic and link below -
there is a cure !!!

http://www.winemakingtalk.com/forum/f6/help-excessive-foaming-41962/

 

[Julie]

I would snap a lid on it and put an airlock and let continue, when it is done fermenting then rack to a carboy.