Ok so I started a batch of hard lemonade about 5 days ago. I haven't seen any real fermentation activity, and my hydrometer broke, so I haven't been able to take a reading.
The recipe is as follows.
10 cans of frozen lemonade concentrate
Montrachet Wine yeast.
Yesterday I pitched some yeast nutrient and yeast energizer into the bucket.
Today when I got home from work, I opened the bucket and found that there is a somewhat thick foamy layer on top of the lemonade....
Is this normal? I have never seen this kind of reaction with montrachet.
Is it possibly infected?