Oh good then.
The response upthread had me a bit concerned.
Even the straight prickly pear juice produced a thick layer of sludgy crud with foam during the first week of fermentation.
But when I add any fruit or anything even remotely solid I get a good 2 to 4 inch layer of crap at the top of my bucket.
I was told that stirring was necessary for flavoring and yeast activity.
I just stir it down into my must twice a day. As the yeast works through it, it eventually falls to the bottom a day or two before it's ready to rack.
I haven't noticed any off flavors or anything, but of course, that may not be the experience that others have had.