New to this, need a hand...

[joemarshalljm]

New to wine brewing, I'm making some plum wine and theres a large amount of foam at the top of the demijohn. Is this normal, and should I do anything to remove the foam or just leave it as is to go away on its own?

Image here: http://i.imgur.com/rhZ8d.jpg

Also I didn't strain the liquid as well as I should, would it be okay if when the fermentation is done I strain the wine through a Straining bag before putting it into a clean demijohn to clear?

Thanks

 

[oldbloke]

It's pretty normal. The more solids, especially pulpy ones, you have in your must, the more foamy stuff you get at the top at the beginning. It'll eventually sink, when the CO2 the yeast is producing stops holding it up there. Plum can be hard to get to clear though - I have one I started last autum that still isn't, though 2 others started the same time are now in bottles. When you come to rack it, chuck in some pectolase if you haven't already. Pouring through a straining bag will risk exposing it to oxygen so is to be avoided is possible, though I have done it myself with a peach wine. Looks like you might have to with that one - be sure to add a crushed Campden tablet to combat any oxidation. But give it a chance, most of that stuff will sink, maybe all of it.

 

[evanvine]

oldbloke is absolutley right, nice looking ferment!