I have started my first recipe of making Rhubarb Wine using a very old recipe that was in my great grandmothers cookbook. The recipe did not call for yeast of any kind. What I am wondering is, I have strained the liquid away from the rhubarb, lemon and berries. Poured back into the stone crock and put the lid on it. I lifted the lid today and there is a thick layer of what I am assuming a yeast from fermentation. Do I leave that alone until the 10 days are up then skim this off? Not sure I know what to expect as I have never made wine before.
Thank you for any advice
Beth
Thank you for any advice
Beth