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After getting my grape juice in a bucket, I added the sugar and wild yeast killer. Didn't have the yeast to add before sealing it up. Checked the next day, it has a purple foam that collected on top. It's been a week, I should be getting my yeast in the next day or two. The bubbler(airlock) on top bubbles at least once a minute.

Should I skim the foam that might still be collected top of juice?

Or stir it in when I add the yeast tomorrow?

  • Just before adding your yeast, it would be good to take a gravity measure with an hydrometer, so you know how much sugar was already fermented with the wild yeast (or how much is left). – Philippe Sep 24 '18 at 15:50
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I wouldn't skim anything. That just feels like it's more likely to cause a contamination. If there still is wild yeast in there doing something skimming won't really change that, you just want to dump a pile of active yeast in to 'beat' the wild yeast to the food.

  • Indeed, there is no need to skim the foam. – Philippe Sep 24 '18 at 15:48

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