, , is there any reason to not stir this back in knowing that it will get removed later? I don't want to mess up the fermentation, if that's even possible with either method (removing the foam or stirring it back in).
* keeping the foam will not mess up the fermentation, if this was grape and I was extracting from the skins I would be keeping the foamy pulp, ,,, likewise if large particulate
fresh fruit and I was extracting flavor I would let it there for about five days just like grape pulp
* yes you will pull some yeast, by day two there are so many that i feel, ,, who cares
* a generations old french technique for creating a sweeter apple cider is to remove as much of the nitrogen material/ plant solids/ yeast and create a stuck fermentation, it is harder to control than adding sorbate but it works
* you are using a canned fruit puree which has reduced particle size so your extraction rate should be fast, ,,, the good stuff is largely in the liquid phase as purchased from the store
* in the situation where I run fruit pulp I transfer all liquid into a nylon filter bag someplace around 1.020/ 1.010 where it is still actively producing CO
2, I have a plastic press which helps liquid yield, the foam will have higher moisture than pressed pulp
* winemaker 81 has a good point about aerobic micro growth on an exposed cap, ,,, grape skins have to be kept wet, ,,, no matter what you chose you have to minimize micro issues
I picked up a 5 liter big mouth in April , will be interested to hear how you like it, My intent is use it as a primary going to a 4 liter jug which racks into a 3.8 liter jug