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

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.

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

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.