Hey...

I just took a look at my latest batches of wines and they all seem to
have a few white patches on the top of the foam. It has been about a
week since I inoculated the 3 (Cab. Sauv., Cab Franc, and Merlot)
batches with Pasteur's Red so they are still all in the primary
fermentor. I tried to test the SO2 but it is very difficult to read in
reds, I think there is about 30 ppm. Does anyone know what this is? Is
it bad? If it is, how should I proceed.

Thanks in advance,

Shawn