Scoop crud off the top?

[Just-a-Guy]

Hi Folks,

I have an apricot that has been boiling like crazy for a couple of days now. From Vintner's Harvest cans (2 cans, 5 gals). When I go to stir it, there's probably two inches of foam/fruit/crud sitting on top of it. I've been just stirring it back in, but what about scooping it out? Doesn't it likely impart tastes to the wine? If it tastes like it looks, it would be yucky.

JAG

 

[dralarms]

Leave it. Stir it back in, nothing but yeast and c02

 

[grapeman]

Keep stirring it in until it sinks and then it will likely be done fermenting.

 

[Just-a-Guy]

Is that really all yeast??! (It's about two inches thick.)

 

[GreginND]

No, you undoubtedly have some fruit pulp in there as well. Just keep stirring it in so the flavors all extract into the wine.

 

[Just-a-Guy]

OK, got it, thanks for the guidance!

 

[grapeman]

The fruit is just full of C02 gas so it floats. That's why when it sinks it is done fermenting. Don't go strictly by that though, it can hold a bit of gas for a few days, but the stirring helps get rid of that.