Foam problem

[linh]

Hi!
Should I flake off the foam in a homemade wine or just keep stirring until my arm falls off?
Oh and can I use a blender?
Thanks

 

[Conquistadude]

I stir once daily for about 1-3 mins. You don't need to worry about the foam. Its not a problem, Its a good sign. As long as your yeast is happy there will be foam. The Foam is created when CO2 is released. And for the most part Its perfectly fine to just stir it in.

 

[Luc]

In my pure-juice wines I never stir.
Just let the foam sit.

In a pulp-ferment I press down the cap
3 times a day.
When transferred to secondary and an air-lock
is in place, you should not stir, just let it go.


Luc

 

[cpfan]

Hi!
Should I flake off the foam in a homemade wine or just keep stirring until my arm falls off?
Oh and can I use a blender?
Thanks

Your questions are ambiguous, please clarify.

At what point are you foaming/stirring, primary fermentation or degassing?

I'm sure that you can use a blender, even I know how. But since this is a wine making forum, I'll ask what you plan to use it for in wine making. Mixing bentonite? Juicing fruit? Making wine margaritas?

Steve