Sounds like everything is proceeding fine. The foam is just CO2 which is
released by the fermentation process. There will be some foaming when it
just sits there and a lot if you stir it. The wine is super saturated with
CO2. Any disturbance and it releases a bunch.

The cloudiness is probably just suspended yeast and other particles. The
wine is super saturated with CO2 which can come out of solution in contact
with particles. The CO2 then carries the particle toward the surface where
the tiny bubble pops, releasing the particle to float back down toward the
bottom. It is even circulating the betonite you probably added. When
fermentation ends, all these particles will start finally settling to the
bottom and the wine will clear in a few days to a few months. For kit wines
it is usually clear in a week or so. Once fermentation ends (the airlock
stops) let it set for 2 weeks before racking.

Ray

"Brandon" > wrote in message
...
> Everything has been progressing well, I think. I'm only on day 8 of my
wine
> kit and have a few questions.
>
> The primary fermentation has been very steady, even after racking the
wine,
> which the kit instructions stated to do when the wine reached an SP of
> 1.010, which was today. The wine is still fermenting and should continue
> until the SP reaches about .996 or less, at which point I'm instructed to
> stabilize the wine and use the F-Pack.
>
> One thing I've been noticing is that the wine is becoming more cloudy,
more
> so then it was when I started and there was not much sediment when I
racked
> it, virtually none. Is this normal? I'm also concerned about a little
foam
> (nice white foam) on top of the wine, which appeared about the fourth day
of
> fermentation. I think this started when I began stirring the wine, which
> was done from day 2 to 4, gentle stirring, nothing too serious, but each
> time I expose the wine to air it seems to worsen..a little more foam. The
> foam is about 1/2 inch high. I've been very meticulous about cleaning
> everything that has come into contact with the wine in any way, but I've
> read a few posts describing bacteria, although most all of them were
> referring to wine that had sat around awhile. Should I worry, or could
this
> be CO2 or is it too early to tell?
>
> Day Specific Gravity Temp
> 1 1.080 76 F
> 2 Didn't Check 72 F
> 3 1.060 76 F
> 4 1.050 74 F
> 5 1.040 72 F
> 6 1.030 74 F
> 7 1.020 74 F
> 8 1.010 74 F (Racked)
>
> Brandon
>
>