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Should I worry about the foam layer during the primary

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arcticsid

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Have a 5 gallon batch of my mango from concentrate, used the same recipe as always with the exception that I didn't add pectin enzyme in the begining, other than that I did exactly the same recipe using Lalvin K1-1116, it took about 48 hours for fermentation to become visible and now it's cooking like crazy. I have considerable foam ontop of the primary bucket like 3" or so. i am not concerned too much, it still has the nasty wine smell I have come to appreciate:) I am assuming you'll tell me to leave it on there through the primary even though instinct tells me to skim it off. I am only asking again because of the 11 batches of wine I have made I never had this much foam, I hope it's a good thing.
Troy
 

St Allie

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don't worry about the foam Troy.. It'll calm down and go away on its own
 

Wade E

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Dont you dare touch it with the exception of giving it a good stir!
 

smurfe

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As long as it all stays inside the bucket your a good to go. If it really bothers you make up another batch and take a sanitized spoon and scoop some off the top and throw it in the other batch. It will be fermenting the same tomorrow.
 

Tom

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Thats just the yeasties doing what they do best.They just love eating the sugars so YOU can have wine. Ain't that nice of them? :r
 

arcticsid

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I'd rather not touch it! I was only asking because I have never seen that much foam, i was more wondering than I was worrying. Thanks for the reassurance. It's in a bucket and barely covered, I COULD stir it because I was thinking the foam may dry up, still gonna be a few days before it goes to the secondary. If you all say it's working fine, I know better than to try and fix it. What do you think?

troy
 
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Luc

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Troy,

Just let it go. Nothing wrong with the foam.

Thank yourself that you made the wine in a bucket and not directly in a primary otherwise this might have happened:



Wait till the vigorous fermentation is over and then transfer to secondary.

Luc
 

arcticsid

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Yeah vigurous fermentation is an understatement, it's going quite well. As I said earlier, this is an exact duplicate of a recipe I have made several times and it has always had a great strong fermentation, especially since I started using the LALVIN, I have just never had that much foam before and was mostly wondering why this time, nothing has changed.
:)
Troy
 

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