Should I break the cap

[geoffclifton]

I've got orange wine going in a 5 liter demijohn which includes the zest peeled from the oranges. Zest and foam formed a thick cap on top of the liquid which made yeast pitching difficult so I sprinkled it in, inverted the dj and gave it a shake. It's fermenting slowly which is fine, unlike it's rhubarb predecessor which volcanoed for 2 days.

The cap of course quickly reformed with the zest peel floating back to the top so my question is should it be left alone or occaisonally broken down into the must?

Cheers, Geoff.

[timmy]

Geoff,

Can't answer the question, but would be very interested on hearing how it tastes. I've been trying to brew something for my better half and this might be the ticket (the cider I made apparently tastes too much like beer....)

Cheers,

Tim

[Chris]

I'd keep breaking the crust up, and back into the must.