- Aug 21, 2010
- Reaction score
OK, I just checked my (peach wine) must after 5 days after adding sugar. My hydrometer now reads 1.010, great now it's time for squeezing the pulp bag and my first transfer. Now there is a peach colored foamy looking like stuff on top (but it's not foam). Was I suppose to strain this, so that it didn't get into the carboy, or is this yeast that needs to be in the carboy? Is this what eventually will become sentiment at the bottom of the carboy? I guess my biggest question was I suppose to leave it out of the carboy? Second dumb question, The airlock did not come with instructions. The white cap on top needs to be kept off so that the gasses can escape right? Sorry for dumb questions, my searching try didn't reveal my answer.