- Oct 26, 2008
- Reaction score
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.