yankeewinemaker
Junior
- Joined
- Oct 24, 2008
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- 13
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I have my second wine kit in the primary fermentation stage. The first kit I made was a Mosti Cab Souv and during primary there was a thick layer of foam on top of the wine every day when I would go to stir. The second kit I now have in primary is a Mosti White Zin, however there was a thick layer of foam after day one and each day since there is no layer of foam only small bubbles (CO2) as if boiling. I'm assuming this is due to some difference in the grape/juice. Can anyone explain the cause of the difference? I'm a new winemaker and am curious.
Thanks in advance.
Thanks in advance.